CA 112 — Garde Manger
The focus of this course is to develop skills in providing a variety of cold food products. Students will also learn to prepare appropriate buffet presentations and decorative pieces utilizing correct food selection and preparation techniques, fruit and vegetable carving and centerpiece displays. Preparation of hors d’oeuvres, canapes, and charcuterie will be emphazised.
Prerequisites: CA 105, CA 110, CA 200, CA 269