CUL 24 - Techniques of Garde Manger

Institution:

Riverside City College

Subject:

Description:

Prerequisite: None. This class teaches techniques used to present cold foods that are artistically beautiful and delicious. Students will learn garnishing techniques using fruits and vegetables as well as carving techniques using salt dough, tallow, weaver's dough and ice. Special emphasis will be placed on making foods as delicious as they are beautiful. Course topics will include garnishes, salads, sandwiches, crudités, cheeses, pates, terrines, sausages, cured and smoked foods, as well as marinated and composed ingredients. May be taken a total of four times. 18 hours lecture and 54 hours laboratory.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rcc.edu/riverside/

Phone Number:

(951) 222-8000 ext 8979

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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