CUL-170 Garde Manger I
This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.
The following courses must be taken either prior to or at the same time as this course:
Take CUL-110
Offered: Spring