CULA 131: Garde Manager

Identification of a large variety of fresh greens, vegetables and fruits, their general and specific use, standards of quality, preparation and presentation. Salads, side salads, salad dressings, cold sauces. Charcuterie skills in the preparation of sausages, cocktails, relishes, dips, appetizers, canapés, pates, mousses and gelatins, Galantines, Ballantines, Terrines. Decorative centerpieces and ice carving, as well as food presentation techniques, platters, bowls and plates.