CART 240 - Garde Manger

Institution:

West Virginia Northern Community College

Subject:

Culinary Arts

Description:

Students will be introduced to modern and traditional techniques in preparation and presentation of cold food items for the buffet and decorative culinary showpieces. Students will prepare cold entrees, pates and hors-doeurves, cold sauces and charcuterie and ice carvings. Students plan, organize and set up buffets. This course also concentrates on the practical techniques of showpeices/centerpieces. Students are required to have complete chef's uniform for this class.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wvncc.edu/

Phone Number:

(304) 233-5900

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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