Advanced Gardemanger Theory provides a detailed study of cold food preparation with emphasis on buffet applications. Building upon the knowledge acquired in basic gardemanger theory and practical, students will learn the organization and the importance of the cold kitchen operation within a food service facility. Students will learn the different types and kinds of buffets, preparation techniques of different meats, galantines, terrines, pates, dodines, fish, shellfish and mollusks. Application and use of these products with appropriate garnishes. Emphasis will be placed upon artistry in food and buffet planning, set up techniques and evaluation criteria of finished product.
Current Size: 100%
