C The Art of Garde Manger

Catalog description

Term hours: 36 lecture and 72 laboratory. This course will focus on the discussion, application and production methods used in today's Garde Manger kitchen, as well as the importance of accurate knife cuts and presentation methods to make food aesthetically appealing. HRC 145 includes topics such as Knife Cuts, Cold Sauces, Emulsifications, Hot and Cold Hors d'oeuvres, Cured and Smoked Meat and Fish and Sausage-Making. $120.00 Material fee - Payable at Registration. (CSU).