CART 231 - Garde Manger and Cold Presentations (4)

The cold station in any restaurant is one that encompasses a wide number of techniques. From butchering to garnishing and into charcuterie this course will cover all aspects of the responsibilities associated with the art of Garde Manger. Students will prepare marinades, cold sauces, forcemeats, mousses, hot and cold hors d’oeuvres, sandwiches, and cold dishes using tools and equipment commonly found in commercial kitchens. Techniques in proper cold buffet presentations will also be taught.

Prerequisite(s): CART 212 - Baking Skills and Development (4)