FOSM 2209 | Pierpont C&TC
Food Specialties-Garde Manger II
3
CH(s)

This course is the advanced garde mange techniques including aspic pates, sauces, terrines, and garnishes. The manipulation of special tools used in this type of food preparation is stressed. Buffet table arrangement, food display, and organization are studied.

Prerequisite(s): 
Other Info: 
Restricted to Specific Majors (see Note below)
All Prerequisites/Co-requisites Required
Note: 

FOSM Majors Only.

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