CUL 130 - Pantry,Hors D'oeuvre,and Canapés

Institution:

Athens Technical College

Subject:

Description:

Banner Title: Hors D'Oeuvre/Canapés This course introduces students to the basic management principles of the pantry, product utilization and preparation, and how the pantry functions in coordination with other kitchen stations. Course content reflects the 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'oeuvre. Students must pay a $45 supply fee when registering for this course. Prerequisite: CUL 114 Offered on an as-needed basis for the Culinary Arts Line Cook technical certificates of credit

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.athenstech.edu/

Phone Number:

(706) 355-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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