CULA2204 - Garde Manger
Traditionally known in food service as the area where preserved and cold foods are prepared, the garde manger today encompasses the much greater scope of appetizers and hors d’oeuvre, salads, sandwiches, and accompanying cold sauces and condiments. As well as Charcuterie, Cheese and Sausage Making, this course introduces two main focuses of the cold kitchen: a la carte service and buffet service. Students learn to prepare canapés, hor d'oeuvres, appetizers, pates, galantines, terrines, and salads. Modern food decorating and arranging techniques for practical and show purposes are emphasized; sculpting and ice carving techniques are practiced.
This course is available to students in the Culinary Arts program. Prerequisites: CULA1104, CULA1106.
||Mar 26 to Apr 27, 2018
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