KCUL 141 Garde Manger

This course presents the art and skills of cold food preparation and preserving; which are presented, in addition to pickling, sausage-making, smoking meat, and meat-based terrines. Traditional and modern charcuterie, canning, and fermenting are taught in an approach on conjunction with contemporary styles of design and service. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): KCUL 111. Co-requisite(s): None. 3 Credit Hours