CA 231. Garden Manger

This course will enable the student to prepare cold entrees, forcemeats, pates, terrine, 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 students will plan, organize, and set up buffets display, learn techniques of platter design, and plate presentations using both modern and traditional techniques.

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

Credits: 3