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