CUL 235 - Advanced Garde Manger

Credits: 3

Description
Preparation techniques for force meats, mousses, galantines, terrines and pates. Perform cheese, salt, tallow and ice sculpting. Discuss hot and cold food competition guidelines.

Student Learning Outcomes

Analyze the historical production of forcemeats, mousses, galantines, terrines, and pates and contrast them with modern techniques.
Prepare advanced cold food items such as mousses, galantines, terrines, and pates.
Demonstrate sculpting for cheese, salt, tallow, and ice.

Prerequisite: CUL 130 and FAB 102