CUL 270 Garde-Manger II

Lecture: 1 Lab: 4 Clinic: 0 Credits: 3

This course is designed to further students’ knowledge in 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. Pre-requisite(s): C or better in CUL 110, CUL 140, and CUL 170.