FOSM2209 — Garde Manger
1 hr(s). Garde Manger is the advanced study of techniques used in the cold kitchen. Students will define and describe terms such as: Terrines, Pates, Galantines & Roulades, Cured and Smoked Foods, Cheese and Sausage, Canape & Hors d’oeuvres, Salads, Cold Sauces, Cold Soups, Condiments, and Crackers & Pickles (accompaniments). Students will discuss and develop a plan for a cold platter that will incorporate theories learned throughout the semester. Prerequisite(s): FOSM 2203 Restriction(s): Culinary Arts and Pastry & Baking Arts majors
Prerequisites: FOSM2203