CUL ART 73 Garde Manger

Units: 1
Advisories: CUL ART 3 with a grade of “C” or better.
This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics include hors d’oeuvre, platters, plates, canapes, salads, brining, pickling, curing, and smoking. This course also includes basic garnishing and fruit carving.