CART231 — Garde Manger and Cold Presentations
CART 231 introduces the art and craft of Garde Manger, including butchery, charcuterie, and garnishment. Students will produce marinades, cold sauces, cold soups, forcemeats, terrines, sausages, mousses, hot and cold hors d’oeuvres, canapes, sandwiches, assorted cold dishes, and will study standard industry Buffet best practices, safety, and sanitation. Prerequisite(s): CART 245 - Cooking Fundamentals I Lecture , CART 245L - Cooking Fundamentals I Lab , CART 246 - Cooking Fundamentals II and CART 246L - Cooking Fundamentals II Lab
Prerequisites: CART245