CULA 161 — ART GARDE MANGER
PRESENTATION OF GARNISHED FOODS) – 2 Units Corequisite: CULA 50, or previous completion of CULA 50 with a grade of C or higher Class Hours: 18 lecture/54 lab total This course builds on previously learned skills while the student studies traditional upscale pantry preparation. Topics covered include hors d’oeuvres, canapés, pates, terrines, and charcuterie. Artistic displays, including buffet tables, centerpieces, an d culinary showpieces, are presented. The student gains practical experience preparing and serving theme buffets for guests. Small and large scale preparation is produced in a time -restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.