Dec 08, 2022  
SFCC Catalog 2021-2022 
    
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

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CULA 246L - Advanced Garde-Manger


Credits: 1

A hands-on course covering advanced garde-manger techniques of charcuterie, ices and sorbets, banquet displays and garniture. Students concentrate on developing the skills necessary for working in top-level, fine-dining restaurants in America or Europe. Emphasis is on mise en place, timing and attention to detail.

Offered: Occasionally.
Two lab hours.



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