FSS 1248 - Garde-Manger

Students will acquire knowledge and demonstrate skills in the cold foods area of the kitchen. The key topics will include sausages, pats, terrines, cured and smoked foods, cheese making, hors d’oeuvres, appetizers, condiments, garnishings and ice carving.

Prerequisites
FSS 1221

Degrees Offered
A.S.

Credit Hours: 3
Contact Hours: 2 lecture hours; 6 laboratory hours

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