FSS 2248C - Garde-Manger

Institution:

Valencia College

Subject:

FSS: Food Service Systems

Description:

GARDE-MANGER This course introduces three main focuses of the cold kitchen: reception foods, a la carte appetizers, and grand-buffet arrangements. Students learn to prepare canapes, hot and cold hors d'oeuvres, appetizers, pates, galantines, terrines, and salads. Curing and smoking techniques for seafood and poultry items are practiced. Modern decorating and food arranging techniques for practical and show purposes are emphasized. Students learn techniques on how to sculpture centerpieces using various mediums. Ice carving techniques are discussed. (Special Fee: $120.00)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

valenciacollege.edu

Phone Number:

(407) 299-2187

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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