This course provides the student with a foundation in Garde Manger including history, ingredients, procedures, culinary terms and equipment. Emphasis is placed on eye appeal, texture, color contrast, artistic touch, harmony of combinations, taste, as well as the processing, production and storage of ingredients, salt dough pieces and mirrors for buffets may be used, and professional competition skills are presented. Speed, timing and teamwork are emphasized in this course. Prerequisites: None Additional Course Fee: $462.00