CACM 205 - Garde Manger Cold Food Production

Institution:
San Diego Mesa College
Subject:
Description:
This laboratory course builds on skills previously learned while the student studies traditional upscale pantry preparation. Topics covered include hors d'oeuvres, canapés, pates, terrines and charcuterie. Artistic displays including buffet tables, centerpieces, culinary showpieces are presented. The student gains practical experience preparing and serving theme buffets for guests. Small and large-scale preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
Credits:
3.00
Credit Hours:
Prerequisites:
Corequisites:
Exclusions:
Level:
Instructional Type:
Lecture
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(619) 388-2604
Regional Accreditation:
Western Association of Schools and Colleges
Calendar System:
Semester

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