HOT 256(2-3-3)
Garde Manger II
This course is a continuation of Garde Manger I. The course explains the preparation of more elaborate culinary creations. The preparation and organization of buffets is studied. Topics include ice carvings, elaborate fish preparation, galantines and culinary show competition. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 255 or consent of department
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