CA 231. Garde Manger

This course will enable the student to prepare cold entrees, forcemeats, patés, canapés, amuse-bouche, terrines, roulades, hot and cold hors d’oeuvres, cold appetizers, salads, sausages, cold sauces, and soups. The student will learn preservation techniques including curing, smoking, and aging for meat, seafood, and poultry items. The student will plan, organize, and set up buffet displays, learn techniques of platter design, and plate presentation using both modern and traditional techniques.

Prerequisite(s): CA 220 and HM 101 both with a C or better.

Credits: 3