CA157 — Garde Manger
3.0 HR. (OC) Prerequisite: CA 150, 153 and 155. This course is a basic overview of the history of Garde Manger. Students will develop and apply knowledge and skills in the preparation of cold sauces and soups, salads, sandwiches and the wholesome and sanitary preparation of sausage, terrines, cured and smoked meats and cheese. Two lecture and three laboratory hours per week.