FSS 2248C Garde Manger

Presents the techniques and equipment used in the production of hors d'oeuvres, appetizers, charcuterie, and other products typical to catered events. The student will apply these fundamentals in actual catered events as outlined during the first day in class. Class times vary greatly.

Credits

3 cc

Prerequisite

FSS 1220C, and one of the following: FSS 1222L or FSS 2242L.

Offered

SU.

Notes

AS only. Lab Fee.