1.13: Charcuterie Board Event Planning
- Page ID
- 23636
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This day is the planning day for the Final Project Event. Today the products are ready for production next week and here you are tasked with creating the plan for a successful catered event utilizing all the skill sets from previous topics in the course just as you did with the tailgate event.
Utilize the recipes provided in the LMS to create crackers for the charcuterie boards. Utilize the cheeses and cured meats you have aged and the condiments from canning day.
A charcuterie board from a CJFCI student 2019
Remember as with any platter the B.U.F.F. principle.
- Balance - Be sure the food and garnish on the platter is balanced in size, food types, and flavor.
- Unity - The food should all play for the same team. Do not mix desserts with savory on the same platter.
- Focal point - The foods should have enough motion to the concept to bring the eye to the gross piece or “focal point”.
- Flavor - Utilize components that complement each other and enhance each other’s flavors.
A charcuterie board from a CJFCI student 2019