Basic Garde Manger Techniques

Catalog description

2 Lab Hours Prerequisites: CLR 110 and CLR 117 Description In this course students develop the skills, knowledge and techniques of the cold kitchen. In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d’oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. Program knife kit and uniform are required for this course.