CA 218 - Garde Manger & International Cuisine

Credit Hours 2
Lecture: 0 Lab: 4
This course focuses on the hot and cold aspects of the garde manger station including garnishing, preparation of various forcemeats and their applications, curing and smoking and hot and cold hors d’ oeuvres. The preservation and utilization of meats and vegetables will be taught as this is a major part of the garde manger kitchen. Garde manger has many historical applications from different countries. At the midpoint of the semester, the students will explore cuisine from different countries and regions of the world. Students will prepare ethnic and cultural food of various countries with the focus on indigenous ingredients, methods of preparation, and cuisine from each of the countries. Prerequisite: CA 112, CA 152, CA 116, and CA 156. CA 112 and 116 have divided into two 8 week courses of 3 credits each beginning in 2017FL. Students who have already taken 112 and 116 may substitute the 6-hour CA 112 and CA 116 for the CA 152 and 156 prerequisite.
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional

Is this a Human Relations/Diversity Course? Yes