CULN 240 – Garde Manger
Class hours: 2 lecture/lab, 9 lab
Prereq: “C” or higher in CULN 221.
Description: This course is a study of the basic garde manger
principles as well as the functions and duties of the department as it
relates to and integrates with other kitchen operations. The preparation of
specialty items such as aspics, chaud-froids, forcemeat, pates, terrines,
galantines, mousses, as well as ice sculpturing, food sculpturing,
and vegetable carving will be covered in this course.