2024-2025 Academic Catalog
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CULA 13053 - 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.
Associated Fees: Special Course Fee
Course Code History: CUL 1305
Prerequisite(s): Complete CULA 13023 with a grade of “C” or better. Course Typically Offered: F, S
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