CUL 170 Garde Manger I

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.

Course Information

Course ID:

CUL 170

Class:

1

Lab:

4

Credit:

3

Work Ex/Clinical:

0

Prerequisite:

None

Co-requisite:

State, CUL 110; Local, CUL 170A

Course Availability:

Spring