Mar 28, 2024  
PUBLISHED 2022-2023 Credit Catalog 
    
PUBLISHED 2022-2023 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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