May 02, 2024  
2022-2023 Catalog 
    
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2022-2023 Catalog [ARCHIVED CATALOG]

CART 231 - Garde Manger and Cold Presentations (4)

CART 231 introduces the art and craft of Garde Manger, including butchery, charcuterie, and garnishment. Students will produce marinades, cold sauces, cold soups, forcemeats, terrines, sausages, mousses, hot and cold hors d’oeuvres, canapes, sandwiches, assorted cold dishes, and will study standard industry Buffet best practices, safety, and sanitation.

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)