CULA 1600 — Garde Manger
This course involves the study of and practice in preparing savory foods, cold dishes, hors dâoeuvres, and other specialty items. The focus is on primary categories of salads, charcuteries, cheeses, fruits, vegetables, preserved foods, sauces, dressings, and garnishes. Emphasis is also on proper production techniques, safe food handling, plating design, and service methods. Prerequisites: Completion of and . (1 lect., 4 lab)