Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| CUL 220 - Introduction to Garde Manger |
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This production course provides students with skills and knowledge of the organization, equipment and responsibilities of the cold kitchen. Students are introduced to classical Garde Manger techniques.
3.000 Credit hours 2.000 Lecture hours 3.000 Lab hours Syllabus Available Levels: Credit All Sections for this Course Culinary Arts Department Course Attributes: OFFERED FALL TERM ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Culinary Arts Technology Prerequisites: (Credit level CUL 112 Minimum Grade of C or Credit level CUL 112 Minimum Grade of TC) and (Credit level CUL 104 Minimum Grade of C or Credit level CUL 104 Minimum Grade of TC) and (Credit level CUL 105 Minimum Grade of C or Credit level CUL 105 Minimum Grade of TC) and ( Culinary ServSafe Certificati 1) |
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