FNH 271 - Garde Manger

Presents the art and craft of the classic cold kitchen. Includes preparation of garnishes, hors d’oeuvres and appetizers, sausages and terrines, cold preparation sauces and soups, salads and sandwiches. Included is a full presentation of cheese preparation, flavors, production, and pairings. Students will create, develop, plan and execute a full cold buffet presentation to be evaluated and presented.

Co-requisite: NONE

Prerequisite: FNH 170

Credits: 3(Lec: 2 Lab: 4)