CUL 240 - Garde Manger & Charcuterie

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

4 Credit Hours Fall/Spring A lecture/ lab that focuses on the methods and theories related to cold food preparation, hors d'eourves, display platters, charcuterie, smoking meats, butchering, seafood and preparing centerpieces from edible foodstuffs. Production methods and safe food handling are emphasized. Prerequisite(s): CUL 150 International Cuisine

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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