Course: Advanced Garde Manger and Catering

Catalog Number: 10316121

PREREQUISITES: 10316114 Culinary Practicum 2

Credits: 3.00

...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.

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Spring 2018   01/22/2018 TO 05/11/2018
Summer 2018   06/04/2018 TO 08/17/2018
Fall 2018   08/27/2018 TO 12/21/2018