CUL 231 - Garde Manger

Institution:

Delaware County Community College

Subject:

Culinary Arts

Description:

Students will further develop the skills and techniques learned in CUL 230 (Advanced Culinary Skills and Techniques), with emphasis on volume cooking, plating techniques, plate presentation, and garnishing. Students will practice hands-on development of these skills in a professional kitchen. Upon successful completion of this course, students should be able to: Demonstrate proficiency in classical and modern plate presentations; Demonstrate proficiency in production and safe handling of volume foods for banquets and catering including soups, sauces, proteins, starches and vegetables; Apply basic garde-manger skills in production of various cold foods; Prepare hot and cold foods for buffet presentation.

Credits:

3.00

Credit Hours:

Prerequisites:

CUL 230

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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