CUL 270 - Garde Manger II

Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3

Prerequisites: Take All: CUL-110, CUL-140, and CUL-170
This course is designed to further students’ knowledge in basic cold food preparation techniques and pantry production. Topics include p├ót├⌐s, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canap├⌐s, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces. (S22859)