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 regards to 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.

Credits: 3

Lecture/Lab Hours: 3 lecture/lab hrs/week