FOSM2208 — Garde Manger Laboratory
2 hr(s). Garde Manger Laboratory is the advanced practical application of techniques used in the cold kitchen. Students will prepare and demonstrate mastery of: Terrines, Pates, Galantines & Roulades, Cured & Smoked Foods, Cheese & Sausage, Canape & Hors d’ oeuvre, Salads, Cold Soups, Condiments and Crackers & Pickles (accompaniments). Preparation of a cold platter will demonstrate techniques practiced throughout the semester. Prerequisite(s): FOSM 2203 Restriction(s): Food Service Management majors
Prerequisites: FOSM2203