Culinary Arts students in Garde Manger at the Melbourne campus built terrines and made assorted canapes with items they had cured and smoked. A beef sandwich featuring caramelized onion jam, boursin and smoked bison loin on sourdough, and a bacon wrapped trout and potato terrine were menu features.
My instructors believed in me. They were more than instructors, they tried to get to know you as a person and tried to understand your goals so they could push you towards them. Student services helped me find a job before I even graduated. Everyone was dedicated to my overall success.
