CLN212 Garde Manger and Charcuterie
The basics of garde manger and charcuterie production are learned through the preparation of appetizers, condiments, hors d’oeuvres and salami as well as the curing and smoking processes. Emphasis is placed on buffets and other catering production and presentation concept. Topic include: Hot and cold hors d’oeuvres, salads, dressings and relishes, sandwiches, pates and terrines, salumi, canapes, garnishing and decorating
Prerequisite
CLN202 Applied Culinary Technique II Minimum Grade of C-