May 02, 2024  
2020-21 Undergraduate Bulletin 
    
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CHEF 2201 - Garde Manger Lab

Credit(s): 2

Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and patés, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation.


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