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May 02, 2024
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2017-2018 Course Catalog & Student Handbook [ARCHIVED CATALOG]
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CUUL 1320 - Garde Manger
Prerequisite: CUUL 1120 , CUUL 1110 , students must be 16 years old
Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions; garnishes, carving, and decorating; buffet presentation; cold preparations; hot/cold sandwiches; salads, dressings and relishes; breakfast preparation; hot/cold hors d’oeuvres; chaudfroids, gelees, and molds; and pats and terrines. Laboratory practice parallels class work. Students enrolled in this course will be assessed a $225 supply fee in addition to tuition and fees. Fees are subject to change at the end of any semester. Contact hours: Class - 1, Lab – 8. Credit hours: 4 (F, Sp)
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