FSS 2248C Pantry and Garde-Manger I (O)

This course introduces the use of various materials, tools, and equipment in the food service industry including instruction of special pastry techniques, ice carving, tallow sculpturing, pastries, cakes and dessert decorating. The course also introduces the instruction of preparing finished sauces, learning ala carte techniques, and how to manage large quantity food preparation.

4 credits