CUA 205 : Intro to Garde Manger

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This course is designed to develop skills in the art of Garde Manger. Topics include pates, terrines, galantines, ice and tallow carving, chaud-froid/aspic work, charcuterie, smoking, canapés, hors d’oeuvre, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces. CORE.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
1
Lab Hours
2

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C