CUL 130 - Pantry,Hors D' Oeuvres and Canapés

Institution:

Georgia Northwestern Technical College (formerly Coosa Valley Technical College)

Subject:

Description:

Prerequisites: CUL 114. I 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 preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work. 06102008

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.gntc.edu/student-services/index.php

Phone Number:

(706) 295-6963

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.