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FSDT-2228 - Garde Manger

Students will make cheese, sausages, smoked meats, forcemeats, galantines, terrines, pate and pate en croute, banquet platters.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Culinary/Hospitality
Credits
2
Prerequisites
  • Take FSDT-1040 FSDT-1050
Corequisites
None
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