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This course provides the students an overview of the position of garde manger chef. It discusses the global nature of the position, and how chefs may use indigenous foods and styling from other culture to enhance their menus. The course includes a chapter on kitchen and banquet organization, planning and presentation of buffets and considerations that can be made to enhance the dining experience. It also provides the students information on the ingredients used in the preparation of appetizers, salads and sandwiches.