CCN: FSS2248C
Title: GARDE MANGER
Credit Hrs: 3.00
Description
Students will acquire knowledge and demonstrate skills in the cold foods area of the kitchen. The key topics will include sausages, pats, terrines, cured and smoked foods, cheese making, hors d'oeuvres, appetizers, condiments, garnishing and ice carving.
Prerequisite(s) :
| Lec Hrs |
Lab Hrs |
Oth Hrs |
Fees |
| 32.00 |
32.00 |
0.00 |
|