Advanced Garde Manger
Classic and modern techniques and specialty procedures in the cold food kitchen. Craftsmanship, planning and delivery of charcuterie, preserved protein and non-proteins, hors d’ oeuvre and garniture. Small plate and platter presentation of garde manger products. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD118 and FHD211.
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