CUL218L — Garde Manger
CUL 218L - Garde Manger CUL 218L - Garde Manger Instruction on a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. Includes detailed practical instruction on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d’oeuvre; condiments, crackers, and pickles; and buffet development and presentation. All skills required to successfully complete Garde Manger. Hours 6 Laboratory Hours Course Profile Learning