Garde Manger

Catalog description

Garde Manger is designed to allow the student to develop fundamental principles of the cold kitchen including methods of salad and sandwich preparation. Aspic gelee, chaud-froid, hors de oeuvres, canapes, and appetizers are prepared along with buffet and platter presentations, ice and vegetable carvings, pickling, smoking, and condiments. Students will also gain an understanding of various cheese categories and their culinary uses. (Credit is only allowed for either CUL 201 or HRM 119.)