2020-2021 Catalog and Student Handbook 
    Nov 28, 2021  
2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 235 - Advanced Garde Manger

Credits: 3
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
  1. Analyze the historical production of forcemeats, mousses, galantines, terrines, and pates and contrast them with modern techniques.
  2. Prepare advanced cold food items such as mousses, galantines, terrines, and pates.
  3. Demonstrate sculpting for cheese, salt, tallow, and ice.

Prerequisite: CUL 130  and FAB 102  

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