CUL 200 - Garde Manger

3 Cr.

This course is an introduction to cold food preparation activities that occur in the Garde Manger department of the kitchen. Activities include a wide variety of procedures including: canapés, centerpieces, charcuterie, cold hors d’oeuvres, appetizers and most commonly used in today’s kitchen.

Pre-Requisites: CUL 121
Pre-requisite that may be met concurrently: CUL 121.