CUL 130 - Garde Manger

Institution:

Truckee Meadows Community College

Subject:

Description:

Prerequisite: CUL 106 or 108 and the permission of the instructor. Course introduces students to the three main items of the cold kitchen; reception foods, canapés and hors d' oeuvres and buffet arrangements. Students gain hands-on experience in the production of pate, galantines, terrines, salads and other foods that enhance buffets. Students will also be introduced to the use of aspic, techniques of food sculpture and ice carving, plus modern ways of decorating and arranging platters.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tmcc.edu

Phone Number:

(775) 673-7000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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