HCM 329 - Advanced Garde Manger

This course is a continuation of HCM 270, with increased emphasis on cold food preparation and preservation techniques. Topics include classical concepts such as chaud-froid, aspics, galantines, ballotines, advanced hors d’oeuvre, and charcuterie, as well as more modern techniques such as sous vide and pressure cooking, marinating and advancements in brining. Sausage making, cold-smoking, and curing will be discussed and practiced in the lab. Advanced, multi-step, and fish/shellfish specific entrée salads will also be included.

Prerequisite:
HCM 270

Semester Typically Offered:
Spring Only