2019-2020 Catalog 
    
    Aug 22, 2019  
2019-2020 Catalog
[Add to My Catalog]

CULA 1330 - Garde Manger


3 Credits
1 Class Hour, 4 Lab Hours

A course providing students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): CULA 1200  and CULA 1325  with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.


Click here for Spring 2019 course scheduling information.




[Add to My Catalog]