CULN 255 - Garde Manger & Charcuterie Lab

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

This course presents the practical application of terminology and techniques discussed in CULN 250. Students develop skills and techniques used to prepare and present cold food. Students work on buffet displays and centerpiece items as well as learning the value of wholesome ingredients and proper sanitation in the cold kitchen. Students also complete a charcuterie rotation which begins with a whole pig and results in traditional charcuterie products including bacon, sausage, and hams. Buffet and charcuterie pricing in today's market is also explored. Prerequisites: CULN 100, CULN 115, CULN 120, and CULN 125 Corequisites: CULN 250 (1: 0, 4) Fall 1.000 Credit Hours 4.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

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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