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Apr 19, 2024
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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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