Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class Size15–16 studentsCredits2PrerequisiteCA A200 and CA A122 . Transfers ToCSUDescriptionThis course will put Garde Manger techniques and skills into practice by producing weekly themed buffets. Emphasis is placed on applying Garde Manger techniques to high-volume food production. Buffets will demonstrate the modern application of salads, appetizers, cold food platters, and charcuterie. Sausage making, cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.Usually HeldTue 9:30am–1:30pm, Mon 10:00am–11:40am, Tue 9:10am–2:00pm 