CULN 240 - Garde Manger
Class hours: 1 lecture, 2 lecture/lab, and 9 lab
Prereq: “C” or higher in CULN 221 and CULN 222.
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, tallow sculpturing, and vegetable carving will be covered in this course.