Course: Garde Manger
Catalog Number: 10316111
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PREREQUISITE: 10109105 or 10316105 Culinary Practicum 1
Description: ......includes basic concepts of timing, seasoning and fine garnishing.Focus is placed upon the preparation and plating of appetizers and hors d'oeuvre, salads, vegetables, fruits, dressings, garnishing and displays. The learner will participate in a variety of class projects and catering assignments. Teamwork, communication skills, sanitation, safety, cost control, professionalism are emphasized.