CULN 240 - Garde Manger

Credits: 5
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. S