CUA 206 - Advanced Garde-Manger

1-3 Hrs.

Prerequisite: CUA 205
This course is a continuation of skill development in the art of garde-manger. Major topics to be covered include preparation of gourmet foods, application of cold food fabrications and display, sausage making, ice carving, and decorative carving to produce buffets. Upon completion, the student should be able to lay out a basic cold food display and exhibit an understanding of the cold kitchen and its related terminology.