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May 02, 2024
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CFCC 2021-2022 Catalog & Student Handbook [ARCHIVED CATALOG]
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CUL 270 - Garde Manger II Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take All: CUL-110, CUL-140, and CUL-170 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. (S22859)
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