CUL 2215 - Garde Manger

Institution:

Johnson & Wales University-Denver

Subject:

Description:

Students are introduced to modern and traditional techniques in the preparation of cold entrées, patés,terrines, galantines, chaud-froid and ice carving. Students plan, organize and set up buffets. This course also concentrates on the practical techniques of platter design and presentations. Prerequisite: Sophomore status. (HO) Quarter Credit Hours 3.0

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jwu.edu

Phone Number:

(303) 256-9300

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Quarter

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