Garde Manger

Catalog description

in Culn 120, “C” or better in Culn 133, and “C” or better in Culn 170 CoReq: Culn 220 A study of the basic Garde Manger principles, techniques, and skills in the preparation of specialty items such as: aspic, chaud-froid, forcemeats, pâtés, terrines, galantines, mousses, hot and cold hors d’oeuvres, and canapés. Buffet service will also be highlighted, em- phasizing buffet menu planning, portion considerations, presentations, and line logistics. (2 lec hrs., 6 lab hrs.)