This course presents the basic principles of Garde Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and salumi found in various cultures, hors d'oeuvre and canapes, decorative centerpieces, cheese production and use in recipes, and planning and preparation of a buffet for a special event. 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.
Last Updated: 03/30/2015