CULN 241 : Garde Manger II

Building upon the fundamental knowledge of cold food preparation, this course covers the preparation of pates, terrines, galantines, canapés, hot and cold hors d'oeuvres, appetizers, mousses, and gelatins. Also covered are the techniques of cold food decoration, cold platter design and presentation, and the design and planning of buffets.(Formerly CULN 240)