CUL 2143 - Garde Manger

Hours: 3

This is an intermediate course in skill development as well as providing the fundamental understanding of Garde Manger and Charcuterie. Areas covered combine classical elements of the cold kitchen such as forcemeats, cold platter work, salads, cold appetizers, ice carving, general pantry products, and planning/executing a course specific buffet. Students will learn from lecture, demonstrations and hands-on practice of processes.

Prerequisite: CUL 1133, CUL 1142 and CUL 2142