| CA 327 P - Garde Manger | |
|---|---|
| Full title: | Garde Manger |
| CRN: | 21204 |
| 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: | Tyne Sansom (Tyne.Sansom@enmu.edu) |
| Seating | |||||
|---|---|---|---|---|---|
| Current | Waitlist | ||||
| Max | Curr | Avail | Max | Curr | Avail |
| 20 | 15 | 5 | 20 | 0 | 20 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | January 13, 2020 |
| End: | May 8, 2020 |
| Weeks: | 16 |
| Census date: | January 31, 2020 |
| Registration dates: | November 3, 2019 - January 20, 2020 |
| Last day to drop: | January 20, 2020 |
| Last day to withdraw: | May 1, 2020 |
| Meeting dates and times | ||||||||
|---|---|---|---|---|---|---|---|---|
| Days | Time | Location | ||||||
| R | 05:00pm - 07:50pm | Food Science 99 | ||||||
| Course fees | |||
|---|---|---|---|
| Amount | Unit | Detail code | Description |
| $150 | Flat fee | PFEF | FCS - Culinary Arts |