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Master Course Outline
Garde Manger

Course Number: CA 250
Credits: 9
Hours per Quarter: 140

Lecture Hours:40    Lab Hours:100


Description
Learn techniques of cold and hot food preparation in buffet and catering applications, including appetizers, canap├ęs, pate, sausages, terrines, buffet salads, buffet design, lay-out and execution and menu planning. Various curing, brining and smoking techniques in production of bacon and other cured meat products.

Intended Skills and Attitude Outcomes


Syllabi Listing
There are no syllabi listed at this time
Course
Year Quarter
Item
Instructor  


Two Year Projected Schedule

Year One* Year Two**
Fall
Winter
Spring
Summer
Mini 
Fall
Winter
Spring
Summer
Mini
X
 
X
 
 
X
 
X
 
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)