2023-2024 Academic Catalog 
    
    Nov 25, 2024  
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2023-2024 Academic Catalog [ARCHIVED CATALOG]

CUL 1305 - Garde Manger

Credit Hours: 3

This course is an introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare canapés, hot and cold hors d’oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. special course fee

Prerequisite(s):
CUL 1302  with a grade of “C” or better or instructor permission.
Course Typically Offered:
F, S
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