CUL 270 Garde Manger II
This course is designed to further students' knowledge in basic cold food preparation techniques and pantry production. Topics include pates terrines galantines decorative garnishing skills carving charcuterie smoking canapes hors d'oeuvres and related food items. Upon completion students should be able to design set up and evaluate a catering/event display to include a cold buffet with appropriate showpieces.
Prerequisite
CUL 110, CUL 140, and CUL 170