CUL107 — Pantry and Garde Manger
Add to HCC Favorites A course designed to develop the skills necessary to successfully execute pantry and cold food production assignments in the professional kitchen. Topics covered include the preparation of salads and dressings, fruits, cheese service, forcemeats, canapés, and hors d’oeuvres. Students will also learn techniques for garnishing and attractively presenting cold preparations. The role these menu items play in contemporary food service operations will be emphasized. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings.
Prerequisites: CUL100, CUL101, CUL116, CUL111