CULN 112 - Garde Manger and Buffet Planning

Institution:

Bucks County Community College

Subject:

Description:

This course covers traditional and contemporary food preparation techniques used in the buffet/garde manger kitchen. Students develop knowledge and skills needed to create cold and hot hors doeuvres and other special food preparations such as pate, terrines, galantines, and mousse. Buffet arrangement, organization, and planning is also will also be covered.

Credits:

4.00

Credit Hours:

Prerequisites:

CULN110 (C or better) or Permission of the Department of Business + Innovation

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bucks.edu/

Phone Number:

(215) 968-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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