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May 07, 2024
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CULN 2550 - Garde-Manger and Catering3 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. Prerequisite(s): CULN 2320 F
1 hour lecture / 4 hours laboratory
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