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CULA 325 Garde Manger Laboratory 3.0 Credits

Introduces techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches. Additional focus on decoration, form, and presentation of cold food items.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 120 [Min Grade: D] or CULA 115 [Min Grade: D]

Culinary Arts & Science

...Laws of the Hospitality Industry 3.0 CULA 325 Garde Manger Laboratory 3.0 HRM...

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