CUA 205 — Introduction to Garde Manager
This course is designed to develop skills in the art of Garde Manger. T opics include pates, terrines, galantines, ice and tal - low carving, chaud-froid/aspic work, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon comple- tion, students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appro- priate show pieces.
Prerequisites: CUA 110, CUA 120