CUL 214 - 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 103
Corequisite: CUL 212 Yearly Cycle:
Fall