CUA 210 Adv Cuisine and Garde Manger
Focuses on the preparation of food display items for buffets and banquets such as fancy garnishes, fruit and vegetable carvings, canapes, party trays, etc. Includes pates, galantines, terrines, and choud froid items. Incorporates creation of food artistry show pieces meeting competition guidelines developed by the American Culinary Federation. Cover the preparation of a regional, ethnic or cultural culinary presentation based upon person research.