CUL 130 - Pantry,Hors D'Oeuvres and Canapes

Institution:

Gwinnett Technical College

Subject:

Description:

(Prerequisite: CUL 114) Introduces basic garde manger, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold presentations, cold sandwiches, salad and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (F, Sp)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.GwinnettTech.edu

Phone Number:

(770) 962-7580

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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