CUA 210 Advanced Cuisine and Garde Manger
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Focuses on the preparation of food display items for buffets and banquets, such as fancy garnishes, fruit and vegetable carvings, canapés, and party trays. It includes patés, galantines, terrines, and choud froid items. It also incorporates the creation of food artistry show pieces, meeting competition guidelines developed by the American Culinary Federation, and covers the preparation of a regional, ethnic or cultural culinary presentation based upon personal research.
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