CUA 206 : Advanced Garde Manger

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This course is a continuation of skill development in the art of Garde Manger. Major topics to be covered include preparation of gourmet foods, application of cold food fabrications and display, sausage making and canapé and hors d’oeuvre fabrication. Upon completion, students should be able to lay out a basic cold food display and properly exhibit hors d’oeuvre on display mirrors.

Overview

Program

Culinary Arts

Credits

2
Lecture Hours
1
Lab Hours
2

Semester Offered

Spring

Transfer Code

Code C