| CA 327 P - Garde Manger | |
|---|---|
| Full title: | Garde Manger |
| CRN: | 21402 |
| 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 | 10 | 10 | 20 | 0 | 20 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | January 15, 2018 |
| End: | May 11, 2018 |
| Weeks: | 16 |
| Census date: | February 2, 2018 |
| Registration dates: | November 5, 2017 - January 22, 2018 |
| Last day to drop: | January 22, 2018 |
| Last day to withdraw: | April 13, 2018 |
| 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 |