CUL-720 - Garde Manger and 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. Meets concurrently with credit course CUL-2200. Prerequisite: CUL-715: Food Production 2.
Academic Level
Continuing Education Level
Subject
Culinary Arts
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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