CUL-105 Garde Manger: Cold Kitchen Operations
a comprehensive study of the fundamentals of garde manger (the management of cold foods), and cold food preparation. It provides students with the skills and knowledge of the organization, equipment, and responsibilites of the cold kitchen. Students learn cold food production with a focus on total utilization of the prodcut and presenting food attractively. Reception foods and buffet arrangements will also be studied. Enrollment in the Culinary Arts certificate program or permission of the department chair required.
Prerequisite
CUL-101 or permission of instructor CUL-102 or permission of instructor