CULA 1600 - GARDE MANGER

Institution:

Northern Wyoming Community College District

Subject:

Culinary Arts

Description:

This course takes a systems approach to the planning and preparation of cold foods as an alternative to other conventional types of food preparation. Cold kitchen principles are thoroughly covered in regards to sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students learn how to tailor the guidelines of cold food preparation to fit the specific needs of any operation.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

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