Garde Manger

Catalog description

Introduction of Garde Manger discipline, including tools and equipment, preparation of pates, terrines, mousse, galantines, hors d’oeuvres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. Six lab hours per week.