CLA 136 Garde Manger 3 credits
This course focuses on the “cold side” of the professional kitchen. Topics include sandwiches, salads, pates, terrines, cheese making and identification, ice carving and buffet presentation. The course teaches students to efficiently use excess product to creatively make new food items in order to avoid waste. 12 (2 lecture hours and 3 laboratory hours)
Prerequisites: CLA 100 with a minimum grade of C, CLA 131 with a minimum grade of C, HSP 107 with a minimum grade of C and current Food Handler's license