This course presents the basic principles of Garde Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and preservation techniques found in various cultures, hors d'oeuvre and canap茅s, decorative centerpieces, cheese identification, additional cold food items and discussion and research of modern buffet displays. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Prerequisites
| The following courses must be taken prior to this course |
|---|
| CUL 120 - Introduction to Culinary Techniques with a minimum grade of C |
Sections
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deadlines
| Term | Location | Sections |
|---|---|---|
|
2025 Spring Semester - 15 Week Sections
|
Blue Bell
|