Basic Gardemanger Practical

Course Code

CULN 132

Academic Year

2016-2017

At the end of this course, students should be able to display the necessary skills, techniques and elements of mise en place, common seasoning and flavour combinations for hors d'oeuvre, cold soups, sandwiches, appetizers and salad items. Emphasis is placed on today s market standards in styling, plate presentation and maintaining product quality.