CUL 132 - Garde Manger

Institution:

Atlanta Technical College

Subject:

Description:

Emphasizes basic garde manger utilization and preparation of appetizers, condiments and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres; salads, dressing, and relishes; sandwiches; patés and terrines; chaudfroids, geless, and molds; canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work. Hours: Class/Week 2 D.Lab/Week 2 P.Lab/Week 6 Credit 5 Prerequisite: CUL 114, CUL 130

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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