Mar 29, 2024  
2011-2012 Catalog and Student Handbook 
    
2011-2012 Catalog and Student Handbook [ARCHIVED CATALOG]

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CULN 2550 - Garde-Manger and Catering

3 credit(s)

Preparation of basic garnitures, gelatins, aspics, pates, forcemeats, cold soups, salads, and dressings are included in this course. Catering techniques such as large food production and buffet presentation. Off premise production, including tools and equipment used in Garde Manger, will also be discussed. Pre/Corequisite(s): CULN 2310 F
1 hour lecture / 4 hours laboratory



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