CUA 123 Introduction to Garde Manger
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Provides fundamental principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. The course enables you to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation methods. It introduces basic cold food decorative work, such as fruit and vegetable garnishes and carvings, terrines, and hors d’oeuvres. This course also focuses on pre-preparation procedures and efficient organization of work techniques.
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