CA8. 414 Presentation/Garde Manger
Traditional and contemporary presentation techniques are presented and practiced as part of this hands-on class. Charcuterie, hors d'oeuvres, appetizers and pates are explored.
Prerequisite
CA8. 321 with a grade of C or better
Outcomes
Upon successful completion of this course, students will be able to:
Identify correct theory and demonstrate proper techniques of cold sauces and condiments, cold hors d'oeuvres, appetizers, basic charcuterie, and forcemeats. Demonstrate ability to artfully prepare and present items commonly served on both traditional and contemporary buffets. Demonstrate technique of presenting food in standard ala carte service.