Mar 28, 2024  
2022-23 Undergraduate Bulletin 
    
2022-23 Undergraduate Bulletin ARCHIVED

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CHEF 2101 - Garde Manger


Credit(s): 1

Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and pat, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation.
Co-requisite Course(s): CHEF 2201



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