Jul 30, 2025  
2021-22 Undergraduate Bulletin 
    
2021-22 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 patés, 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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