CUL 330 - Advanced Garde Manager

Credits: 3

Description
This course extends students’ knowledge of basic cold food preparation. Using traditional and modern techniques, students will prepare a variety of charcuterie items, including terrines, savory mousses, and pâtés. Different approaches to creating and styling a buffet are discussed including buffet table layouts, buffet platter concepts, showpieces, ice sculpting procedures and techniques and food show competitions.

Student Learning Outcomes

Demonstrate classic and modern buffet platter presentation methods.
Analyze buffet presentations and describe pros and cons of each.
Apply production methods for various charcuterie items using proper sanitation and safety techniques.
Devise, display and judge culinary competition platters.

Prerequisite: CUL 130 and CUL 240 and CUL 250 all with a grade of C- or higher
Corequisite: None

Graded: Letter Grade