Garde Manger Basics

Nicolet Area Technical College · UGRD · Fall 2026

1 section

Catalog description

Methods and techniques of preparing and presenting food specialties created in the garde manger department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included.

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Class #nicolet_area_technical-0189Fall 2026UGRD- credits

Days & times: No scheduled meeting time
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Instructor: Staff

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