CUL 221 - Garde Manger and Buffet Design

Institution:

Montgomery County Community College

Subject:

Culinary Arts

Description:

This course presents the basic principles of Garde Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and preservation techniques found in various cultures, hors d'oeuvre and canap s, decorative centerpieces, cheese identification, additional cold food items and discussion and research of modern buffet displays. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mc3.edu

Phone Number:

(215) 641-6300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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