HCM185 — Garde Manger
This course introduces students to Garde Manger (the cold kitchen) and the practical applications of cold food preparation and presentation. Topics include cold sauces, plated appetizers, hors d'oevres, principles of plate presentation, buffet design, food art and sculpted centerpieces, garnishing, global garde manger, charcuterie, sausage making, smoking and curing.
Prerequisites: HCM-171