CUL 211 - Garde Manger (3 Credits)

This course is designed to familiarize students with cold food production in commercial restaurant operations. Students prepare marinades, cold sauces, force meats, mousses, hot and cold hors d’oeuvres, sandwiches and cold dishes using tools and equipment commonly found in commercial kitchens. Techniques in proper buffet presentation are also taught. Proper chef attire is required to be admitted into the laboratory. Lecture Hours: 20. Laboratory Hours: 36. Prerequisite(s): CUL 102 and permission of the department head. Laboratory Fee: $20. Materials Fee: $100. Insurance Fee: $30. Usually offered in the spring.