4credit hour(s)Prerequisite: (CULN 1100 + CULN 1110) + (HRTM 1310 or CULN 1103) Introduces students to skills associated with the Garde Manger kitchen, including: specific safety and sanitation skills in the cold kitchen, advanced stocks and sauces, salad and salad dressing preparation, sandwiches, hors d’oeuvres, sausages and cured meats, pates, terrines, other cold foods, buffet food presentation, pickling, and fermentation.
