May 25, 2024  
PUBLISHED 2024-2025 Credit Catalog 
PUBLISHED 2024-2025 Credit Catalog

COOK 333 - Garde Manger

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

  • COOK 203