Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

• Chapter 1: The Professional Garde Manger 5Chapter 2: Cold Sauces and Cold Soups 8Chapter 3: Salads 12Chapter 4: Sandwiches 16Chapter 5: Cured and Smoked Foods 19Chapter 6: Sausage 23Chapter 7: Terrines, Pates, Galantines, and Roulades 27Chapter 8: Cheese 31Chapter 9: Appetizers and hors d’oeuvre 35Chapter 10: Condiments, Crackers, and Pickles 40Chapter 11: Buffet Presentation 43

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

• Chapter 1: The Professional Garde Manger 5Chapter 2: Cold Sauces and Cold Soups 8Chapter 3: Salads 12Chapter 4: Sandwiches 16Chapter 5: Cured and Smoked Foods 19Chapter 6: Sausage 23Chapter 7: Terrines, Pates, Galantines, and Roulades 27Chapter 8: Cheese 31Chapter 9: Appetizers and hors d’oeuvre 35Chapter 10: Condiments, Crackers, and Pickles 40Chapter 11: Buffet Presentation 43

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

• Chapter 1: The Professional Garde Manger 5Chapter 2: Cold Sauces and Cold Soups 8Chapter 3: Salads 12Chapter 4: Sandwiches 16Chapter 5: Cured and Smoked Foods 19Chapter 6: Sausage 23Chapter 7: Terrines, Pates, Galantines, and Roulades 27Chapter 8: Cheese 31Chapter 9: Appetizers and hors d’oeuvre 35Chapter 10: Condiments, Crackers, and Pickles 40Chapter 11: Buffet Presentation 43