Feb 23, 2019  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED CATALOG]

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CUL-2200 Garde Manger and Catering


3 Credits
This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d’oeuvres, canapés, pates, sausages, terrines and buffet salads, buffet design, layout and execution, and menu planning.
Prerequisite(s): CUL-2150 .
1 class/4 lab hours.



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