Our Level 3 Advanced Diploma in Professional Cookery students started their poultry unit this week.
The students began by putting their skills to the test, planning and preparing a selection of delicious chicken based Amuse-Bouches, working with different cuts of chicken and flavours.
The students then sampled the dishes they had prepared earlier and a range of weird and wonderful chicken flavour combinations including toffee, chocolate, sesame seeds, barbecue and more.
Their course tutors also discussed new trends in the industry, showing the importance of experimentation and adaptation when crafting menus and new dishes.
Take a look at some of the dishes the students prepared and the combinations that were sampled in the gallery below.
