CU-220

Butchery & Garde Manger

This course will provide the student with a basic understanding of meat, fish and shellfish identification, purchasing, and fabrication used in modern kitchens. The Garde Manger (cold kitchen) will provide the student with a practical knowledge of buffet presentations, salads, and appetizers, pates, and hors d’oeuvres used in classical and contemporary cuisine.

Credit Hours

56

Min. Grade

0%