|(3-2-3) 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 Prerequisites: CHEF-1301, CHEF-1305 and
CHEF-2301 with a "C" or better.
|Course may be repeated for credit when the topic varies:||N|
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