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Garde Manger II

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
CUL 270 1 4 0 3
Prerequisite

CUL 110, CUL 140, CUL 170 and CUL 240

Corequisite

None

Description

This course is designed to further students’ knowledge in basic cold food preparation techniques and pantry production. Topics include pates, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate show pieces.

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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