CUL 225 - Garde Manger

Institution:

Robert Morris University Illinois

Subject:

Description:

Through an introduction to three main areas of the cold kitchen - reception foods, plated appetizers, and salads/buffet arrangements - students will develop and apply basic knowledge and skills in the preparation of cold hors d'oeuvres, sandwiches, salads, garnishes, dressings, and cold sauces. They also prepare fruit baskets, cheese trays, crudités, and fruit trays. Students will identify these products as well as evaluate when they are ripe and ready to serve. This is a kitchen lab cours e. (Prerequisite: CUL 13

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.robertmorris.edu/

Phone Number:

(312) 935-6800

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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