Garde Manger & Charcuterie II

Course Code:
CUL 242
Course Group(s):
Degree Applicable
Course Description:

A lecture/lab that focuses on the methods and theories related to cold food preparation. Reinforcement in butchering techniques. Preservation techniques will be implemented and applied to charcuterie, smoking meat and seafood. There will be emphasis on food presentation, display platters and buffet design. Production methods and safe food handling will be applied. 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
Degrees & Certificates
Course Descriptions