2014-2015 Catalog 
    Mar 28, 2023  
2014-2015 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  with a grade of “C” or higher.

Semester Availability: Fall, Summer

Not part of a Tennessee Transfer Pathway


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