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

Print this Page