CUL 130 - Garde Manger

Credits: 3

Description
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

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

Prerequisite: CUL 110 and FAB 102