CUL 150 - Garde Manger

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Introduction to the fundamentals of Garde Manger. Includes care of equipment, sanitation, and knife skills. Also includes basic sandwiches; herbs and spices; composed salads; bound salad greens; dressings (emulsified and non-emulsified); charcuterie; terrine; and other aspects of garde manger food preservation and preparation.

Prerequisite(s): CUL 105 and CUL 140.
Corequisite(s): CUL 130, CUL 160