CULA 1600 - Garde Manger
This course takes a systems approach to the planning and preparation of cold foods as an alternative to other conventional types of food preparation. Cold kitchen principles are thoroughly covered in the sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students learn how to tailor the guidelines of cold food preparation to fit the specific needs of any operation.
Prerequisites:
Completion of CULA 1800 Meat Fabrication for Culinarian with a C or better
All CULA courses in the program must be completed with a C or better.
Co-requisites:
None
Credits: 3
Lecture/Lab Hours: 4.5 lecture/lab hours/week
Comments: $75 fee
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