PFS 145 - Buffet Catering/Garde-Manger

The artistic and decorative side of food preparation. Students will be introduced to pates, hors d’oeuvres, canapes, aspics, marinations and brines, food sculpturing, and various decorative buffet presentations. Students will prepare these items for a final buffet dinner under the guidance of a chef-instructor. (6 contact hrs) Center Campus.

Credit Hours: 3.00
Course Start Date: 9/1/1979
Course End Date: 12/31/1986