CULA 1330 Introduction to Garde Manger

3 Credit Hour(s)

This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Students will also be introduced to the production of reception foods and buffet arrangements.

Prerequisite(s): CULA 1200, CULA 1305, CULA 1320, CULA 1325