CULN 240: Garde Manger

Subject
Credits 4
Lecture/Lab Credits
165
Teaching Equivalent
6.88

Develops skills in the preparation of pates, terrines, galantines, canapés, hot and cold hors d'oeuvres, appetizers, mousses and gelatins. Also covered are the techniques of cold food decoration, cold platter design and presentation and the design and planning of buffets. (Letter grade only.)

Prerequisites

CULN 130 with grade C or better, or consent.