CART145 — Garde Manger
6 credits Students are introduced to the basic function and structure of the cold kitchen and pantry. Students prepare cold sauces and hot and cold hors d’oeuvres and appetizers. Students will apply the techniques of pickling, brining, curing, and smoking and prepare forcemeats and mousseline. Modern ways of designing, arranging, and garnishing food platters for practical and show purposes are emphasized and practiced. Prerequisites: CART 160 Corequisites: CART 150 and CART 155 Course
Prerequisites: CART160