CHEF 1310 - Garde Manger

Semester Hours: 3 | Lecture Hours: 2 | Laboratory Hours: 3
A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods. Identify tools and equipment common to the Garde Manger Station; develop fundamental skills in preparation of forcemeats; demonstrate basic skills in charcuterie and aspic development; and demonstrate cold food techniques for presentation. Licensing/Certification Agency: American Culinary Federation Educational Institute
Required Prerequisite(s): CHEF 1301, CHEF 1305, and CHEF 2301 with a “C” or better

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