CHEF 1310 — Garde Manger
(3-2-4) A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods. Identify tools and equipment common to the Garde Manger Station; develop fundamental skills in preparation of forcemeats; demonstrate basic skills in charcuterie and aspic development; and demonstrate cold food techniques for presentation. Licensing/Certification Agency: American Culinary Federation Educational Institute Required Prerequisites: CHEF-1301, CHEF-1305 and CHEF-2301 with a "C" or better.
Prerequisites: CHEF-1301, CHEF-2301, CHEF-1205, CHEF-1305