Rouse Company Foundation Student Services Building

CMGT-130 Garde' Manger

This course focuses on the methods and theories relating to cold food production and presentation. Topics covered in the course include the preparation of fruits and vegetables, canapés and hors d'oeurves, charcuterie, pates and terrines, platter and other buffet displays. Students will learn not only preparation of cold foods but also proper handling and presentation of cold food items.

Credits

3

Prerequisite

Prerequisite: CMGT-100 and HMGT-120.