Learn advanced butchery and charcuterie skills as well as related purchasing and ordering specifications and cooking techniques specific to cold cuisine applications. Gain experience portioning and using preparation techniques for meat, game, poultry and seafood for food service. Learn the art of making a variety of classical and modern charcuterie items and explore the preserving techniques such as canning, smoking and curing. Gain hands on experience in the cheese making process. Explore Culinary Trends in food product development. Develop professional behaviours and attitudes to culinary standards.