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CUL:201Garde Manger3

This course is designed for cold food production and Charcuterie. The course will allow the student to develop fundamental principles of the cold kitchen including methods of salad and sandwich preparation. Aspic Gelee, Chaud Froid, Hors de oeuvres, canapes and appetizers, buffet and platter presentations, ice and vegetable carvings, pickling, smoking and condiments. Students will also gain an understanding of various cheese categories and their culinary uses. Prerequisites: BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency.