| CA 327 P - Garde Manger | |
|---|---|
| Full title: | Garde Manger |
| CRN: | 22103 |
| Course description: | Classic European and American meat fabrication and preservation techniques. Students will become familiar with sausage making, brining, smoking, curing and drying techniques. Other traditional items produced will include pates, terrines, ballotines and galantines. (Even S) |
| Instructor: | Charles Broz (Charles.Broz@enmu.edu) |
| Seating | |||||
|---|---|---|---|---|---|
| Current | Waitlist | ||||
| Max | Curr | Avail | Max | Curr | Avail |
| 20 | 9 | 11 | 20 | 0 | 20 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | January 18, 2016 |
| End: | May 13, 2016 |
| Weeks: | 16 |
| Census date: | February 5, 2016 |
| Registration dates: | November 1, 2015 - January 25, 2016 |
| Last day to drop: | January 25, 2016 |
| Last day to withdraw: | June 10, 2016 |
| Meeting dates and times | ||||||||
|---|---|---|---|---|---|---|---|---|
| Days | Time | Location | ||||||
| T | R | 10:00am - 12:50pm | Food Science 99 | |||||
| Course fees | |||
|---|---|---|---|
| Amount | Unit | Detail code | Description |
| $150 | Flat fee | PFEF | FCS - Culinary Arts |