2020-2021 Catalog and Student Handbook 
    Nov 28, 2021  
2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 130 - Garde Manger

Credits: 3
Fundamentals of pantry with proper techniques and procedures in egg cookery, hot and cold sandwiches, lunch and dinner salads and dressings, basic garnishes, canapés and hot and cold appetizer production.

Student Learning Outcomes
  1. Produce a variety of cold food products including items appropriate for buffet presentation and decorative pieces.
  2. Classify various food products associated with cold food production.
  3. Develop and execute a cold food menu presentation.

Prerequisite: CUL 110  and FAB 102  

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