CULA16B — Garde Manger and Charcuterie
The students will gain knowledge of the principles of basic Charcuterie, Garde Manger preparation and recipe production. Emphasis will be placed on production of pate, terrines, hors d'oeuvres and cold and hot canapes, galantines and forcemeat products. Students will perform the techniques of sous- vide, brining, curing and smoking will be discussed. The student will learn through lecture, demonstration and hands-on application preparation techniques. The student will perform sensory evaluation of the finished product. (Prerequisite(s): CULA-126, CULA-127)
Prerequisites: CULA126, CULA127