CUL 270A Garde Manger II Lab
This course provides a laboratory experience for
enhancing student skills in basic cold food
preparation techniques and pantry production.
Emphasis is placed on practical experiences with
pâtés, terrines, galantines, decorative garnishing
skills, carving, charcuterie, smoking, canapés,
hors d'oeuvres, and related food items. Upon
completion, students should be able to demonstrate
proficiency in the design/technical applications
of advanced garde manger work including classical
cold buffets incorporating appropriate showpieces.
Credits
1
Class:
0
Lab:
3
Distribution
Culinary ArtsOffered
(F)