CULART 111

Garde Manger 2

Milwaukee Area Technical College · UGRD · Fall 2026

1 section

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.

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Class #milwaukee_area_technical-0424Fall 2026UGRD1 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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