FSS 2248C

Pantry and Garde Manger

This course introduces three main focuses of the cold kitchen: reception food, a la carte appetizers, and grand buffet arrangements. Stuents 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 and ice carving techniques.

Units: 3.0