Garde Manager

Emphasizes basic garde manager utilization and preparation of appetizers, condiments, and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres, salads, dressings, and relishes; sandwiches; pates and terrines; chaudfroids, gelees, and molds; canapes, and garnishing, carving, and decorating. Laboratory practice parallels class work.