Recent SemestersFall 2026, Fall 2025, Fall 2024, Fall 2022, Fall 2021Class Size12–18 studentsCredits2PrerequisiteCA 113 and CA 117A . Transfers ToCSUDescriptionDesigned to impart the skills and knowledge to work in a professional garde manger department. Techniques and procedures for making and displaying pates, terrines, galantines, mousses, sausages, salads and garnishes demonstrated; opportunities for hands-on work are offered. Advanced decorative techniques, such as ice-carving, demonstrated.Usually HeldFri 9:00am–10:00am, Mon 3:00pm–4:00pm, Tue 1:00pm–2:00pm 