CULA 1330 - Garde Manger

3 credit(s)

This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of the product. Reception foods and buffet arrangements are introduced. Prerequisite(s): CULA 1325. S. (T)
1 hour lecture/4.5 hours laboratory