Course: Advanced Garde Manger and Catering
Catalog Number: 10316121
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PREREQUISITES: 10316114 Culinary Practicum 2
Description: ......covers executing finer techniques in smaller quantities, to allow learners to explore Charcuterie items including sausages, cured and smoked meats. Compound salads, terrines, pates, canapés, and vegetable and fruit displays are covered. Presentation techniques are emphasized including ice sculpting. Safety, sanitation and cost control concepts are applied.