FOODS 215 - Advanced Foods - Garde Manger

2 credits

Principles and techniques of artistic cold food production and presentation, including hors d’oeuvres, salads, canapés, desserts, and larger platters and centerpieces based on fish, ham, meats, poultry, galantines, mousse, force meat, patés, and terrines; students also lay out and design food platters and buffet tables.

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