In this course, The Lab, students will practice the preparation of products aligned with Garde Manger, Breakfast, Butchery, and Short Order. Students will prepare a variety of soups, salads, dressings, assorted cold platters, in addition to classic and specialty hot and cold sandwiches. Students will also learn basic butchery techniques, preparation of meats, poultry, and seafood associated to Garde Manger and Short Order.
- Admission to the Culinary Arts Program.
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