Garde Manger 1

Catalog description

This course is designed to cover specialty techniques in the preparation of various charcuterie, preserved foods, cold food, hors d’oeuvres and decorative food applications. Forcemeats such as pates, terrines, galantines and sausage are prepared and presented. Brines, cures, marinades, dry rubs and barbecue for various meats and fish are produced. Salad and appetizer production and presentation are covered as well. Prerequisite(s): Complete CULMGT-112 and CULART-116.