Course: Advanced Garde Manger and Catering

Catalog Number: 10316121

PREREQUISITES: 10316114 Culinary Practicum 2

Credits: 3.00

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.

Select Term to View Scheduled Classes:
Please note that this class may or may not be offered in the term selected. Class listings are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

Fall 2018   08/27/2018 TO 12/21/2018
Spring 2019   01/21/2019 TO 05/10/2019
Summer 2019   06/03/2019 TO 08/16/2019

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