CUL 170 Garde-Manger I

Lecture: 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 and CUL 140.

Course is offered in Fall and Spring.