CAP 125 — Garde Manger
Covers advanced cold food presentation including the preparation of hors ?oeuvres and canapés, pates, terrines, galantines, and cured and smoked foods. There is an emphasis on cold food artistry.
Covers advanced cold food presentation including the preparation of hors ?oeuvres and canapés, pates, terrines, galantines, and cured and smoked foods. There is an emphasis on cold food artistry.