Fall 2018 Offerings

Course: Advanced Garde Manger and Catering

Catalog Number: 10316121

Credits: 3.00

Class #Class DatesClass Day(s)Class TimeModeLocation
This class is currently not scheduled for the term you selected. Class schedules are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

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, canap├ęs, and vegetable and fruit displays are covered. Presentation techniques are emphasized including ice sculpting. Safety, sanitation and cost control concepts are applied.

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