FSS2248C — Garde Manger
This is an intermediate course in the preparation of foods from the cold kitchen. Students will learn to prepare sausages, cheese, cured foods, terrines, hors oeuvres and cold soups and sandwiches. Students will also be exposed to carving and buffet layout. Production methods and safe food handling techniques are re-emphasized.
Prerequisites: FSS1200, FSS1202L, FSS1204L