Principles of Pantry

Catalog description

This course introduces the essential skills needed for working in a restaurant pantry/garde manger station. It focuses on preparing and presenting cold dishes, covering topics such as charcuterie, sausages, sandwiches, salads, hors d'oeuvres, cold sauces, dips, and garnishes. Students will learn important skills in food preservation, curing, smoking, pickling, and techniques for creating visually appealing presentations.