Students study garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes from cold sauces to plated appetizers to hors d’oeuvres. Focus on creativity, the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from à la carte menus to themebased events, buffets and brunches.
Prerequisites: CUL 121, ENG 085*, ENG 090* and MAT 020*or higher