Nov 22, 2024  
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CART 240 - Garde Manger

3 Credit(s)
Students will be introduced to modern and traditional techniques in preparation and presentation of cold food items for the buffet and decorative culinary showpieces. Students will prepare cold entrees, patés and hors d’oeurves, cold sauces and charcuterie and ice carvings. Students plan, organize and set up buffets. This course also concentrates on the practical techniques of showpieces/centerpieces. Students are required to have complete chef’s uniform for this class. Students must register for a lecture and laboratory section.

Prerequisite(s): CART 121 , CART 131 , CART 145 , CART 159  and CART 175 .


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