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CULA 3325 Butchery and Garde Manger 3.0 Credits

In this culinary lab course, students will fabricate meat, fish and poultry products, skills necessary in any professional kitchen operation. Students will perform yield tests and calculate portion cost of fabricated items. 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: Nursing Health Professions/Health Sciences
Repeat Status: Not repeatable for credit

Minor in Culinary Arts

https://catalog.drexel.edu/undergraduate/nursing-health/minor-culinary-arts/
The minor in Culinary Arts is designed for students pursuing a variety of majors who also have an interest in food. The required courses introduce the necessary technical culinary skills and fundamental knowledge of foods and food preparation, including baking, as well as various ingredients and techniques associated with global cuisines. Students select elective courses in various cuisines, patisserie, the kitchen garden, garde manger, or commercial food production.  

Minor in Culinary Arts

https://catalog.drexel.edu/2027-2028/undergraduate/nursing-health/minor-culinary-arts/

Preliminary 2027-2028

The minor in Culinary Arts is designed for students pursuing a variety of majors who also have an interest in food. The required courses introduce the necessary technical culinary skills and fundamental knowledge of foods and food preparation, including baking, as well as various ingredients and techniques associated with global cuisines. Students select elective courses in various cuisines, patisserie, the kitchen garden, garde manger, or commercial food production.