Introduction to Garde Manager
Jefferson State Community College
CourseCUA 205
This course is designed to develop skills in the art of Garde Manger. Topics include pates, terrines, galantines, ice and tal- low carving, chaud-froid/aspic work, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon comple- tion, students should be able to design, set up, and evaluate catering function to include a classical cold buffet with appro- priate show pieces.
- Credits
3 credits
- Course Code
CUA 205
Related Courses
Prerequisites, corequisites, and courses that build on this one