CUL 270A — Garde Manger II Lab
This course provides a laboratory experience for enhancing student skills in basic cold food preparation techniques and pantry production. Emphasis is placed on practical experiences with pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to demonstrate proficiency in the design/ technical applications of advanced garde manger work including classical cold buffets incorporating appropriate showpieces.
Prerequisites: CUL 110, CUL 140, CUL 170