Apr 03, 2025  
PUBLISHED 2021-2022 Credit Catalog 
    
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PUBLISHED 2021-2022 Credit Catalog [ARCHIVED CATALOG]

COOK 333 - Garde Manger

Course Description:
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to cold food dishes including pâté and terrines. Topics include mise en place, storage, safe handling, cooking methods, production and service.

 

3 Credits

Prerequisite(s):

  • COOK 203

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