HCTM 112 — HCTM-112 3 Units Garde Manger: Intermediate Professional Culinary Cookery
This course focuses on the next level of professional culinary arts, with emphasis on both modern and classical techniques. Topics include hors d'oeuvres, canapes, salads, brining, pickling, curing, and smoking. This course will also include basic charcuterie, the use of forcemeats as it relates to sausage making and meat based pates. There will also be an emphasis on these approaches within the realm of vegetarian cookery.