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 Courses College Credit Courses FSS 1248 Garde-Manger — 3 Credit Hours Prerequisite: FSS 1221. Students will acquire knowledge and demonstrate skills in the cold foods area of the kitchen. The key topics will include sausages, pats, terrines, cured and smoked foods, cheese making, hors doeuvres, appetizers, condiments, garnishings and ice carving. Eight contact hours: two lecture hours, six laboratory hours. A.S., A.A.S.
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