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Garde Manger & Charcuterie I

Course Code:
CUL 241
Course Group(s):
Degree Applicable
Course Description:

A lecture/ lab that focuses on the methods and theories related to cold food preparation, hors d’eourves, display platters, charcuterie, smoking meats, butchering, seafood and preparing centerpieces from edible foodstuffs. Production methods and safe food handling are emphasized. Prerequisites: CUL 111 Fund Chef Skills I, CUL 112 Fund Chef Skills II, CUL 113 Fund Chef Skills III, CUL 114 Fund Chef Skills IV

Credit:
2
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