CULA03053 — Garde Manager
CULA 03053 - Garde Manager CULA 03053 - Garde Manager An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students learn to prepare canapés, hot and cold hors d”oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. Associated Fees: 3D Program Fee Course Code History: CULD 0305 Prerequisite(s): UAPTC 3D Culinary Students Course Typically