CULA 128 — Garde Manger and Charcuterie
The fine art of specialty food handling including, pates, galantines, ballotines, and sausages; brines, cures and smoking; all phases of meat, poultry, and fish smoking and curing; buffet-style food presentation, food decoration, vegetable carving, platter presentation, and edible and non-edible centerpieces including ice carving. Prereq. û CULA 125.