CUL 210: Garde Manger

In this course, students are introduced to the classical food preparation of the cold food kitchen, presentation and design of platters and a center showpiece. Students will explore the history of cold food production and identify methods related to preparing food items served cold. Applying advanced culinary techniques, sanitation practices in preparing a variety of classical cold foods, and modernized presentation will be emphasized. The title of this course was previously Advanced Kitchen Operations: Garde Manger.

Level I Prereq: Academic Reading and Writing Levels of 6; CUL 120 and CUL 121, minimum grade "C"

Class offerings by semester

Summer 2020 Fall 2020 Winter 2021 Summer 2021
  offered in the daytime offered at nighttime  

offered in the daytimeDay Class (before 5 p.m.) offered at nighttimeEvening Class (after 5 p.m.) offered online Online Class

Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.

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Check the schedule

Description Hours
Credits 3
Lecture Hours 30
Clinical Hours 0
Lab Hours 45
Other Hours 0
Total Hours 75

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