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Sep 23, 2024
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2020-2021 Catalog [ARCHIVED CATALOG]
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CUL 170 Garde-Manger ILecture: 1 Lab: 4 Clinic: 0 Credits: 3 This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology. Pre-requisite(s): C or higher in CUL 110 , CUL 110A and CUL 140.
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