CUL 218 Garde Manger

5 CR

This course introduces students to the proper techniques, procedures and implementation of the Garde Manger chef. Students will create and prepare various cold foods, hors d’oeuvres, pates and galantines. Sausage making, cold and hot smoking, curing techniques, preparation of pates, terrines, galantines, canapés, mousses and gelatins are included in the course. Also covered are cold food decoration techniques, cold platter and appetizer buffet design and presentation, and developing skills in centerpieces and show pieces.
Prerequisite(s): CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, and CUL 122 all with a C- or better.