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.