CUL-2200 - Garde Manger & Catering

Course focus is on cold food preparation and presentation in buffet and catering applications. Includes appetizers, hors d'oeuvres, canapes, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning.
Academic Level
Undergraduate Level
Subject
Culinary Arts
Department
Hospit., Tourism & Culin. Arts
Credits
3
Corequisites
None
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