Advanced Garde Manger

FHD277

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

Prerequisites:
FHD118 and FHD211

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