Modern Garde Manger
Standard letter grades
Contact hours total
Prerequisites with concurrency
Learn about and prepare cold foods such as canapés, hors d’oeuvres, salads, sandwiches, cold soups, cheeses, forcemeat, condiments, crackers, and pickles. Learn about the role of garnishes, food preservation, and contemporary buffet presentation.
The content of this course is variable. For student learning outcomes, please consult the course syllabus or contact the instructor of record.