CART 006 - Garde Manger

Institution:

College of the Desert

Subject:

Description:

This course is a comprehensive study of the skills necessary in the preparation and presentation of cold buffets. It focuses on hands-on experience in the production of aspic jellies, chaud froid sauces, forcemeats, pates, gelatins, sausages, mousses, brines, dry cures, marinades, smoked meats, poultry and fish, salt dough display pieces, vegetable flowers, and buffet table and tray centerpieces using fruits, vegetables and ice sculptures. Lecture Hours: 50.4 Lab Hours: 118.8 Repeatable: No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.collegeofthedesert.edu

Phone Number:

(760) 346-8041

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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