CA 205 - Garde Manger, Meat Fabrication and Banquets

(5/12.5)

Prerequisites: A minimum grade of C is required in each of the following classes:

CA 105 - Culinary Arts Skill Development

and

CA 114 - International Food Production

and

CA 115 - Table Service

. For students in the Culinary Arts or Culinary Management programs. 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.