Professional Kitchen Garde Manger. ((5 Credits))

Catalog description

Prerequisite(s): CA 1120 , Food Handlers permit or ServSafe Certification Covers preparation of cold food items in a commercial kitchen environment. Covers salad greens, tossed, compound and composed salads, sandwiches, dressings & sauces, cold soups, display platters, assorted forcemeats, savory mousse, preservation techniques, cold hors d'oeuvres, cold appetizers, cheese and centerpieces. Course fee of $750 for materials and equipment applies.