CUL133 — Garde Manger
CUL 133 - Garde Manger CUL 133 - Garde Manger 3 Total Credits Students learn about the process and preparations of brined, rubbed, smoked, and roasted meats. Curing, pickling, preparation of hors d’oeuvres canapés, tapas, and hot and cold buffet platter items will be reviewed. Students will roast, cure, rub, and brine a variety of meats for deli and pantry service. Basic charcuterie fundamentals of forcemeats for galantines, terrenes, sausages, and aspic are prepared. Prepare items appropriate for buffet presentation, including decorative pieces, preparation of coulis, and salsas. 0 or higher Course
Prerequisites: CUL105