Advanced Garde Manger and Charcuterie Techniques

Catalog description

2 Lab Hours Prerequisites: CLR 202 Description Students in this course learn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students produce forcemeat items such as sausages, pâtés, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats are produced. Students make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course.