Garde-Manger

Catalog description

Students will acquire the technique and demonstrate skills in the presentation of gourmet hot and cold food. Students will work with mousse, pate, terrines; with tallow, ice sculpture, and other decorative mediums. Students will design fine entree and platter presentation. Note: This course may involve the use of alcoholic beverages for instructional purposes. Students who are 18 years of age or older may be required to handle, mix, or serve alcohol under the supervision of authorized instructional personnel. Students are not required to taste or consume alcohol and may request a waiver from this requirement.