CULA 135 — Garde Manger
Garde manger is the production of food that is not only flavorful but pleasing to the eye. This course familiarizes the students with several aspects of banquet and catering production, including the various design components related to banquets, special occasions, and buffet menus. Students also cover the planning and application of food garnishes, decorations, centerpiece displays, and other culinary art forms. Canapes, hors d’oeuvres, salads, and galantines are produced and served by the students. Two lecture and two laboratory hours per week.
Prerequisites: CULA 140