CULA 118 - Garde Manger

Credits: 3
This course introduces the student to Garde Manger (cold foods) it takes a systems approach to the planning and preparation of cold foods as another conventional types of food preparation. Cold kitchen principles are thoroughly covered in the sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students will learn how to tailor the guidelines of cold food preparation to fit the specific needs of any operation. Lab Fee RequiredPrerequisites: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA110 Meat Fabrication for CulinarianAll Culinary class must be completed with C or better to progress. Lab Fee Required.

Prerequisite: CULA 103 Food Service Sanitation, CULA 105 Basic Culinary Skills, CULA 107 Food Principles, CULA 110 Meat Fabrication for Culinarian All Culinary class must be completed with C or better to progress.