Sep 20, 2020  
2020-2021 Catalog 
2020-2021 Catalog
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CA 205 - Garde Manger, Meat Fabrication, and Banquets

Credit Hours: 4
Contact Hours: 10
Prerequisites/Other Requirements: CA 111  (C or Higher) and CA 209  (C or Higher) and CA 114  (C or Higher) and CA 115  (C or Higher)

English Prerequisites: None

Math Prerequisites: None

Corequisites: None
Description: In this course, students learn the fine art and practical skills of meat fabrication and garde manger. Techniques in charcuterie and cold food decoration are studied. Banquet/buffet development, organization, and execution is performed by service in banquet events. There is an emphasis on organization, preparation, presentation, service, and meal experience.

Department Consent: No Department Consent Required

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