CUL 114 — Garde Manger
This course is designed for those students who are seeking to expand their knowledge of the art and craft of the cold kitchen. Students will learn preparation methods for cold sauces, soups, salads, forcemeats, sausages, pates, terrines, cured and smoked foods. Cheeses, hors d oevres, appetizers, relishes, compotes, and condiments will be prepared, presented, and tested for taste. Various presentations will be covered. NOTE: Students who have not completed CUL 116 but possess a valid ServSafe Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.
Prerequisites: CUL 110, CUL 111, CUL 116