The art and craft of garde manger covers a broad spectrum of cold food preparations, meat & seafood cookery, charcuterie, cheese, buffet presentation & restaurant service. Students in this course prepare canapes, hors d'oeuvres, appetizers, pates, galantines, terrines, assorted charcuterie, fresh & fermented sausages and salad compositions. Other topics include pickling, curing, & ice carving techniques.