2012-2013 Catalog 
    
    Dec 21, 2024  
2012-2013 Catalog [ARCHIVED CATALOG]

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CUL 2030 - Garde Manger & Catering


3 Credits
1 Class Hour, 4 Lab Hours

This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d’oeuvres, canapés, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning. Prerequisite(s): CUL 1045 

Semester Availability: Fall, Summer

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.





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