Feb 24, 2021  
2018-2019 Catalog 
    
2018-2019 Catalog [ARCHIVED CATALOG]

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CHEF 1310 - Garde Manger


Semester Hours: 3 Lecture Hours: 2 Laboratory Hours: 3
A study of specialty 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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