CUL 130 - Pantry,Hors D'Oeuvres and Canapes

Institution:

Southern Crescent Technical College

Subject:

Description:

(Prerequisite: Program admission) Introduces basic pantry manager principles, utilization, preparation, and integra tion into other kitchen operations. Course content reflects American Culinary Federation Educational Institute ap prenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic gar nishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes and cold hors d'oeuvres.

Credits:

8.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sctech.edu

Phone Number:

(770) 228-7348

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.