Garde Manger II


CUL-270

This course is designed to further students' knowledge of basic cold food preparation techniques and pantry production. Topics include pâtés, 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 showpieces.

  • Prerequisite:
    CUL-110, CUL-140, CUL-140A, CUL-170, CUL-240, and CUL-240A
  • Corequisite:
    None
Class Hours 1
Lab Hours 4
Clinic, Coop, or Shop Hours
Credit Hours 3