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Garde Manger I

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
CUL 170 1 4 0 3
Prerequisite

DMA-030 and DRE-098 or ENG-110

Corequisite

CUL 110, and CUL 110A

Description

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a basic cold food display and exhibit an understanding of the cold kitchen and its related terminology.

Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.

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