FSER 209 – Garde Manger (formely FSER 283)

Credits: 4
Class hours: 4 lecture/lab and 18 lab (7.5 weeks)
Prereq: “C” or higher in FSER 216.
Description: A study of the basic garde manger principles as well as the functions and duties of the department as it relates to and integrates with other kitchen operations. The preparation of specialty items such as aspics, chaud-froids, forcemeat, pates, terrines, galantines, mousses, as well as ice sculpturing, tallow sculpturing, and vegetable carving will be covered in this seven and a half-week modular course.