Course: Advanced Garde Manger and Catering

Catalog Number: 10316121

Credits: 3.00

Class #Class DatesClass Day(s)Class TimeModeLocation
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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, canap├ęs, and vegetable and fruit displays are covered. Presentation techniques are emphasized including ice sculpting. Safety, sanitation and cost control concepts are applied.