CUL 270 Garde Manger II
This course is designed to further students'
knowledge in basic cold food preparation
techniques and pantry production. Topics include
pâtés, terrines, galantines, decorative garnishing
skills, carving, charcuterie, smoking, canapés,
hors d'oeuvres, and related food items. Upon
completion, students should be able to design, set
up, and evaluate a catering/event display to
include a cold buffet with appropriate showpieces.
Credits
3
Class:
1
Lab:
4
Distribution
Culinary ArtsOffered
(F)