CULN 2010 — - Garde Manger and Charcuterie
This course introduces students to the art of Garde Manger and Charcuterie, focusing on the production of forcemeats, pâtés, terrines, hors d’oeuvres, and classic aspic and chaud-froid. Students will learn the historical significance of their role in culinary traditions as well as essential techniques, equipment, methods of preparation, and platter presentation. Lecture: 2 hours, Other: 4 hours Prerequisite(s): CULN 1015 and CULN 1035