CUL 231 — Garde Manger

Students will further develop the skills and techniques learned in CUL 230 (Advanced Culinary Skills and Techniques), with emphasis on volume cooking, plating techniques, plate presentation, and garnishing. Students will practice hands-on development of these skills in a professional kitchen.

Part of

• Business Management, Associate in Applied Science (BMGT)
• Culinary Arts, Associate in Applied Science (CUL)

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