CUL 265 - Garde Manger & Banquets

Institution:

Lackawanna College

Subject:

Culinary

Description:

Students will learn the fundamentals of the cold kitchen. They will learn the concepts and execution of cold appetizers and salads as well as the fundamentals of buffet art and arrangement. Study will be given to sectors of the industry that rely heavily on the visual and cold kitchens such as cruise ships and catering and receptions. Students will take concepts learned and apply them to creative adaptation via plated appetizers and buffet displays. (3 credits) Prerequisites: CUL115, CUL140, CUL145, CUL200, CUL205, CUL227, CUL228 AND HSP125

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.