COOK 333 - Garde Manger

Course Description
Practical Emphasis is on advanced buffet skills, developing an eye for attractive and appetizing cold food and buffet presentation. Prepare force meats for pates, terrines and galantines. Buffet platter presentation, layout, and garnishes is covered. Enhancement with aspic and chaud-froid is done. Preparation of a daily lunch menu with cold appetizers, salads and entree items is incorporated. Ice and fat carving is introduced. Theory Cold food garnishes and presentation. Cold buffet arrangement and presentation. Fundamental techniques for preparing forcemeats, pates, terrine and galantines. Using gelatine, aspic and chaud-froid. Preparing salads, condiments and sauces. Design, layout and arrangement of buffet platters.

3 Credits:

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Domestic Fee
554
International Fee
2017.34
Registration Statement
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