University of North Alabama
This course is designed to teach students the techniques used in Garde Manger, to include preparing and presenting cold foods, Hors d'Oeuvres, canapes, salads, dressings for buffet, a la carte as well as for culinary showpieces.
3 credits
CAM 333
Prerequisites, corequisites, and courses that build on this one
Complete these courses before enrolling
