This course focuses on the production of classical charcuterie, cold food and the composition of platter and buffet presentation techniques. Topics include canapés, hors d' oeuvres, pates, terrines, galantines, mousseline, sushi and the modeling and carving of buffet display pieces. Students will demonstrate an understanding of the Garde Manger chef and its related terminology. Students will demonstrate the ability to prepare artistically detailed and decorative foods presented in a grand buffet style. Upon completion, students will be able to produce a comprehensive food display consistent with the theories, skills, and philosophies learned during the course.