CUL 226 Garde Manger II*

This course is a continuation of CUL 225. It includes review of the garde manger department, aspic and chaud froid, garde manger department production, purchasing and procurement of specialty products, various force meats, dinner and theme buffets, ice carvings, plate presentations, cheeses, cured and smoked products, and charcuterie. 

2 hours lecture, 3 hours laboratory.





CUL 225.