Here is a one minute summary: We learned about different types of small dishes served at the beginning of meals internationally, such as antipasti, tapas, dim sum, and mezze. These can be hot or cold hors d'oeuvres and appetizers. Specifically, we focused on elements of canapés - which have a base, adhesive spread, body, and garnish. We designed our own canapé concept and discussed how jalapeño poppers are a hot hors d'oeuvre. Comparing poppers to bacon wrapped stuffed jalapeños, the poppers have a lighter flavor and crunchier texture while the stuffed version is richer. In summary, we gained understanding of starter courses