CUL 250 — Garde Manger
This course includes the production of hot and cold sandwiches, hors d'oeuvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. Lecture/Lab: 4 credits (90 contact hours).
Part of
- Advanced Catering - Certificate
- Advanced Culinary Arts - Certificate
- Advanced Food and Beverage Management - Certificate
- Catering - Certificate
- Catering and Personal Chef - Diploma
- Culinary Arts - Certificate
- Culinary Arts - AAS
- Culinary Arts - Diploma
- Food and Beverage Management - Diploma
- Fundamentals of Culinary Arts - Certificate