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CULN2206 – Buffet and Garde Manger Lab pdf

Credits: 3 (0/3/0)
Description: This course covers the food art portion of entry-level positions in food service. It also provides an exposure to buffet service and some of the classical forms of food presentation and display.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Exhibit safety and sanitation standards.
  2. Exhibit professionalism.
  3. Demonstrate proper tool and equipment operation.
  4. Assess resources for Garde Manger projects.
  5. Carve fruits and vegetables for garnishes and displays.
  6. Carve melons.
  7. Create melon etching.
  8. Produce bread basket and cornucopia art.
  9. Create galantine display.
  10. Create pate' en croute display.
  11. Examine chaud froid.
  12. Demonstrate chain saw safety.
  13. Create ice carving.
  14. Plan theme buffet.
  15. Organize buffet food production.
  16. Merchandise theme buffet.
  17. Create personal portfolio of food art.
MnTC goal areas: (N/A)

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