CULA1330 — Garde Manger
This course provides students with skills and knowledge of the organization, equipment, and responsibilities of the “cold kitchen.” Students are introduced to and prepare cold hors d’oeuvres, sandwiches, and salads, as well as basic charcuterie items, while focusing on total utilization of product. Reception foods and buffet arrangements are introduced. Corequisite(s): CULA 1325