CLR 203 - Adv Garde Manger & Charcuterie Techniques

Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR-202
Students in this course will learn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students will produce forcemeat items such as sausages, pates, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats will be produced. Students will make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course.

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