CA 178
Garde Manger
Grossmont College · UGRD · Fall 2026
Catalog description
This course is designed to prepare students in cold food preparations such as salads, dressings, hors d'oeuvres, appetizers, canapés, pâtés, terrines, cold mousses and marinades. Students will be introduced to fruit and vegetable carving as well as a variety of other functional garnishes ideas for composed dishes and platters. (CSU) ***A required fee of $75 will be charged for ingredients and materials.
Sections
Current meeting, instructor, credit, and enrollment details
5823
6 openSeats: 18/24 seats Last recorded: Aug 13, 2026, 3:58 PM- Days & times
- Th · 9:00 – 9:50 AMTh · 9:00 – 9:50 AM
- Meeting dates
- Aug 24 – Dec 21
- Location
- Bldg 60 173; Bldg 60 173; Distance Education/Online WEB
- Instructor
- Carlone Baker, V
Section notes
Section 5823 is a hybrid course that will require both on-campus and online meetings. Scheduled meeting times are noted above. TBA/TBD = To be announced/determined and will be offered asynchronously (WEB). Familiarity with computers, Internet required. For more information, email the instructor. [https://www.gcccd.edu/staffdirectory/search.asp]