CUL330 — Advanced Garde Manager
Description This course extends students’ knowledge of basic cold food preparation. Using traditional and modern techniques, students will prepare a variety of charcuterie items, including terrines, savory mousses, and pâtés. Different approaches to creating and styling a buffet are discussed including buffet table layouts, buffet platter concepts, showpieces, ice sculpting procedures and techniques and food show competitions. Student Learning
Prerequisites: CUL130, CUL240, CUL250