May be taken for grades or on a credit-no credit basis. One to nine hours. Food Service Management 160, or concurrent enrollment, and Culinary Arts 149, or enrollment as indentured apprentice. This course emphasizes basic garde manger principles, the duties of the department and its relationship to other kitchen operations. Specific emphasis is placed on specialty work which includes garnishes, ice carving, buffet decorations, tallow, chaud-froid, aspic, and other decorative work.
Class requires purchase of a set of knives.
Student will be required to follow Food Service and Hotel Management departments dress standards. TB clearance required. One hour lecture, three hours laboratory. An advanced course for culinary arts and apprenticeship students. Course covers special cold buffet preparation such as pates, tureens, gallantines, mousse, also advanced work in tallow and ice carving.