CA 150 - Garde Manger

Credits: 6
LAB hours per week: 12
This course introduces students to the “Cold Kitchen,” where they apply preservation techniques with fine dining, buffet, and catering applications in mind. Extensive exploration of appetizer construction includes canapés, charcuterie, plating, and buffet design. Various curing, brining, and smoking techniques are covered in the production of cured meat and seafood products. Emphasis is placed on aesthetics and uniformity for large batch production.
Course Attribute(s): None