INTCOOK 125 - Garde Manger

Institution:

Culinary Institute of America

Subject:

Description:

An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d’oeuvre,appetizers, forcemeats, patés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ciachef.edu

Phone Number:

(845) 452-9600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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