Garde Manger (FOSR 2017)
Students practice the arts of food preservation in a larder setting. Classical and contemporary advanced “Garde Manger” items are created from the great charcouterie traditions as well as vegetable and fruit preserves.
Credits:
| Credit Hours | Contact Hours | Lecture Hours | Lab Hours | Other |
|---|---|---|---|---|
5.000 |
70.000 |
|
|
|
[+] Prerequisites:
[+] Corequisites and Concurrent Prerequisite(s):
None
[+] Equivalents:
[-] Restrictions:
Must be enrolled in one of the following Levels:
Post Secondary
Must be enrolled in one of the following Majors:
(CULS) Culinary Skills -Chef Training
(CULN) Culinary Management