CULN 240 – Garde Manger

 

Credits: 4
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.

Spring