CART 231 - Garde Manger and Cold Presentations (4)

This course covers all aspects of the art of garde manger including butchering, garnishing, and charcuterie. Students will prepare marinades, cold sauces, forcemeats, mousses, hot and cold hor d’oeuvers, sandwiches, and cold dishes. Techniques in buffet presentation are implemented in the form of the Grand Buffet as the students’ semester capstone.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2), CART 245 - Cooking Fundamentals I Lecture (1), CART 245L - Cooking Fundamentals I Lab (2), CART 246 - Cooking Fundamentals II (1), and CART 246L - Cooking Fundamentals II Lab (2)