CUL 202 - Bistro Cooking

Institution:

Jefferson Community College

Subject:

Culinary Arts

Description:

Students will become familiar with the necessary ingredients in garde manger and charcuterie preparations. The course will present preparation techniques for appetizers, pates, terrines, galantines, timbales, sausages, mousselines, and farces, as well as condiments and accompaniments. The course will also focus on food decoration including cold food decoration for practical and culinary displays, buffet presentation, and buffet management. Prerequisite: CUL 102. 3 cr. 2 Lec. 3 Lab. (Per Departmental Standards Version of CUL 202, approved by Academic Affairs on 2/11/2010).

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunyjefferson.edu

Phone Number:

(315) 786-2200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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