CUL 200 - Garde Manger3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab
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: canapes, centerpieces, charcuterie, cold hors d’oeuvres, and appetizers most commonly used in today’s kitchen.
Usually offered Fall and Spring semesters
Pre-Requisites: CUL 121
Concurrent Requirement: Pre-requisite that may be met concurrently: CUL 121
Click here for the Summer 2022 Class Schedule
Click here for the Fall 2022 Class Schedule
Add to Portfolio (opens a new window)