2021-2022-Academic-Catalog 
    
    May 21, 2024  
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2021-2022-Academic-Catalog [ARCHIVED CATALOG]

CULD 0305 - Garde Manager

Credit Hours: 3

An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students learn to prepare canapés, hot and cold hors d’oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. special course fee

Prerequisite(s):
CUL 1302  or permission of instructor.
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