Sep 24, 2018  
2017-2018 Catalog 
    
2017-2018 Catalog
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CA 2500 - Garde Manger and French Classical Cuisine

6 Credit Hours

This course improves the student’s culinary foundation through the preparation and presentation of classical French menus. Students prepare a classical French menu daily, following the principles and disciplines of Auguste Escoffier. Students are exposed to the “Garde Manger” department by applying proper techniques for cold food presentation. Attention is given to the proper care and use of tools for grinding and smoking as well as the handling of forcemeats to create a variety of sausage. Students are introduced to the organization and responsibilities of the cold kitchen. Attention to detail in the production of pate’s en crouts, terrines, hors d’oeuvres and classical garnishes is given. Prerequisite(s): CA 1000 , CA 1200 , and CA 1300 .



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