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FSSĀ 2248C GARDE-MANGER 3 Credits 5 lab hours

GARDE-MANGER Prerequisite: FOS 2201, FSS 2251, FSS 1203C, FSS 1246C, FSS 2247C This course introduces three main focuses of the cold kitchen: reception foods, a la carte appetizers, and grand-buffet arrangements. Students learn to prepare canapes, hot and cold hors d'oeuvres, appetizers, pates, galantines, terrines, and salads. Curing and smoking techniques for seafood and poultry items are practiced. Modern decorating and food arranging techniques for practical and show purposes are emphasized. Students learn techniques on how to sculpture centerpieces using various mediums. Ice carving techniques are discussed. (Special Fee: $155.00)