CUL 226 Garde Manger II*

A continuation of CUL 225, the garde manger culinary specialty. Emphasis is on preparing, presenting, and decorating cold food, including aspic and chaud froid, various forcemeats, cheeses, cured and smoked products, and charcuterie. Topics also include garde manger production, purchasing and procurement of specialty products, dinner and theme buffets, ice carvings, and plate presentations. 

2 hours lecture, 3 hours laboratory.





CUL 225.