CA 300 — Garde Manger and Charcuterie
Introduction tt cooking terminology, techniques, and theories in the cold kitchen. Areas of study include salads, sandwiches, appetizers, canapes, and hors d'oeurves with emphasis on flaovr profiles, visual composition and buffet presentation. Charcuterie explored through sausage making, cured and smoked foods, and the use of forcemeats in terrines, pates, galantines and roulades. Traditional and practical use of repurposing meat, graniture and accoutrements, and classic and modern culinary trends are covered.