17/08/2026
โจ ๐ผ ๐จ๐ฃ๐๐๐ ๐ฅ๐๐๐ ๐๐ฃ๐ฉ๐ค ๐ฉ๐๐ ๐๐ช๐ก๐๐ฃ๐๐ง๐ฎ ๐๐ค๐ช๐ง๐ฃ๐๐ฎ ๐ค๐ ๐ฉ๐๐ ๐๐๐! โจ
Our 3rd-year students have completed their 3rd laboratory under ๐๐๐๐๐๐ - ๐๐๐ซ๐๐
๐๐๐ง๐ ๐๐ซ, guided by ๐๐ซ๐จ๐. ๐๐๐จ ๐๐๐ซ๐ ๐. ๐๐ง๐ญ๐ข๐ฉ๐จ๐ฅ๐จ. ๐จโ๐ณ๐ง
For this lab, the students focused on the timeless art of Charcuterie Board Styling, learning to curating harmonic arrangements, balance complex flavor profiles, and master elegant cold-display aesthetics. ๐๐ฅ
The elements featured in their boards:
* Board Styling & Layout Design (Aesthetic spatial arrangement and visual color balancing)
* Artisanal Cheeses (A selection of hard and soft cheese pairings)
* Cured Meats (Precision slicing, folding, and charcuterie rosettes)
* Crackers and Breads (Assorted crisp textures to complement rich elements)
* Sweet & Salty Accents (Harmonious pairing of sweet preserves, fruits, nuts, and savory condiments)
Job well done to our 3rd-year students for another successful laboratory! Thank you, ๐๐ซ๐จ๐. ๐๐๐จ ๐๐๐ซ๐ ๐. ๐๐ง๐ญ๐ข๐ฉ๐จ๐ฅ๐จ, for your guidance.