HOSP 2560 — HOSP-2560 Garde Manger

Presentation of Garde Manger station, including tools and equipment, preparation of pâtés, terrines and galantines, hors d'oevres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, and aspics. Includes buffet and plate presentation. Experience at a community event or field trips may be required.

Part of

• Hospitality Management (Culinary Art), Associate of Applied Business

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