CUL 244 Garde Manger

This course extends students’ knowledge of cold food preparation. Using traditional and modern techniques, students prep are a variety of charcuterie items, including terrines, savory mousses, pâtés, sausages, cured meats, and smoked meats. Different approaches to creating and styling a buffet are outlined. Students work in teams to create their final exam: a demanding, themed Grand Buffet that demonstrates their mastery of the course material. Prerequisite: CUL 125; Corequisites: CUL 092 and CUL 093 NOTE: This course replaces CUL 252 in previous curricula. 2 quarter hours

Credits

2

Distribution

KC:Kendall Course