CULN 250 - Garde Manger & Charcuterie

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

This course teaches the preparation and presentation of cold food along with the basic principles of charcuterie. Emphasis is placed on the principles and techniques required to produce high-quality products from these two disciplines. This course provides students with exposure to the vocabulary of the two areas as well as a look at the evolution of garde manger and charcuterie through the course of history to the present day. Students also learn the layout and production of traditional cold food buffets for salon-style presentations. Prerequisites: CULN 100, CULN 115, CULN 120, and CULN 125 Corequisites: CULN 255 (3: 3, 0) Fall 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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