CUL200 — Garde Manger
3 Cr. Per Week: 1 Lec., 6 Lab This course is an introduction to cold food preparation activities that occur in the Garde Manger department of the kitchen. Activities include a wide variety of procedures including: canapes, centerpieces, charcuterie, cold hors d’oeuvres, and appetizers most commonly used in today’s kitchen. Pre-Requisites: CUL 121 Concurrent Requirement: Pre-requisite that may be met concurrently: CUL 121 Click here for the Class Schedule
Prerequisites: CUL121