- Garde Manger Units: 3

Catalog description

Course introduces students to the three main items of the cold kitchen; reception foods, canapes and hors d' oeuvres and buffet arrangements. Students gain hands-on experience in the production of appetizers, hot and cold sandwiches, salads and other foods that enhance buffets. Students will also be introduced to the use of aspic, techniques of basic food garnishes and modern ways of decorating and arranging platters.