Course curriculum

    1. Welcome to the course

    2. Introduction

    3. Course Image

    1. Ingredients & Equipment

    2. Canapé 1 - Module 1: Introduction

    3. Canapé 1 - Module 2: Apple Macaron

    4. Canapé 1 - Module 3: Chicken Tuille

    5. Canapé 1 - Module 4: Compressed Apple Spiral

    6. Canapé 1 - Module 5: Poached Oysters

    7. Canapé 1 - Module 6: Vinegar Fluid Gel

    8. Canapé 1 - Module 7: Parsley Oil

    9. Canapé 1 - Module 8: Parsley Emulsion

    10. Canapé 1 - Module 9: Oyster Relish

    11. Canapé 1 - Module 10: Garnish

    12. Canapé 1 - Module 11: Plating

    1. Ingredients & Equipment

    2. Canapé 2 - Module 1: Introduction

    3. Canapé 2 - Module 2: Cut Egg Shell

    4. Canapé 2 - Module 3: Wagyu Garum Cured Egg Yolk

    5. Canapé 2 - Module 4: Sarawak Pepper Infusion

    6. Canapé 2 - Module 5: Sarawak Pepper Vinegar Fluid Gel

    7. Canapé 2 - Module 6: Red Onion Relish

    8. Canapé 2 - Module 7: Potato Espuma

    9. Canapé 2 - Module 8: Plating

    1. Ingredients & Equipment

    2. Canapé 3 - Module 1: Introduction

    3. Canapé 3 - Module 2: Chicken Wing in Brine

    4. Canapé 3 - Module 3: Steam the Wings

    5. Canapé 3 - Module 4: Deboning the Chicken Wing

    6. Canapé 3 - Module 5: Tempura Batter

    7. Canapé 3 - Module 6: Flour Mix

    8. Canapé 3 - Module 7: Lime & Chilli Espuma

    9. Canapé 3 - Module 8: Frying

    10. Canapé 3 - Module 9: Plating

About this course

  • £200.00
  • 34 lessons
  • 1 hour of video content