CUL ART 073 Garde Manger

Units: 2
Prerequisites: CUL ART 005 Commercial Food Preparation and CUL ART 003 Sanitation and Safety each with a grade of “C” or better or California Food Handlers Card.
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 canape, salads, brining, pickling, curing, and smoking. This course also includes basic garnishing and fruit carving.