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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 with a grade of “C” or higher.
Semester Availability: Fall, Summer
Not part of a Tennessee Transfer Pathway
Syllabus
Click here for course textbook information.
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