CA 205 - Garde Manger, Meat Fabrication and Banquets

Credits: 5
Contact Hours: 12.5

Prerequisites: CA 114 (C or Higher) and CA 115 (C or Higher)

Corequisites: None

College Level Prerequisites: None

Description: For students in the Culinary Arts AAAS program in the Culinary Arts track. Students learn the fine art and practical skills of meat fabrication and garde manger. Techniques in charcuterie and cold food decoration as well as ice carving are studied. Banquet/buffet event development, organization and execution is performed by service in off-and-on premise banquet operations. Emphasis on organization, preparation, presentation, service and meal experience will be covered.

Department Consent: No Consent

General Education Distribution Category Met: None