Mar 28, 2024  
2017 - 2018 Catalog 
    
2017 - 2018 Catalog [ARCHIVED CATALOG]

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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 113 , CUL 114  and CUL 212  



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