LARDER SYLLABUS
1 Larder organization and layout.
Larder control- maintenance and care of larder equipment
2 Hors d’ oeuvre and salads- classification
3 Fish – classification, cleaning, basic cuts and uses and storage
4 Poultry and game- classification preparation and cuts with uses
5 Butchery – cuts of beef, lamb, mutton and pork-uses and weights
6 Types of force meat and uses
7 Assembling cold buffet, sandwiches and canapés, decorative work with ice,
vegetable, butter/fat and fruit