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Culinary

CUL 105

Garde Manger and Pantry
3 Credits ■ Spring ■ CC-WC

A comprehensive study of the fundamentals of pantry, garde manger (the management of cold foods), and cold-food preparation . The focus is on presenting food attractively . Salads, sandwiches, appetizers, garnishes, and food decoration are emphasized . Decoration of foods in the buffet will also be studied .

Prerequisite: CUL 101, CUL 102 and enrollment in the Culinary Arts certificate program or permission of the department chair.