CUL 130 - Pantry, Hors D'oeuvres And Canapes

Institution:

Atlanta Technical College

Subject:

Description:

Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast presentation buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work. Hours: Class/Week 2 D.Lab/Week 2 P.Lab/Week 6 Credit 5 Prerequisite: CUL 114

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.atlantatech.edu/

Phone Number:

(404) 225-4400

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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