CA 178Garde Manger

Grossmont College · 3 credits · UGRD

Catalog

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.

Recent sections

Fall 2026 · 1 section

Aug 24 – Dec 21

Section	Days & time	Location	Instructor
5823Class #5823-CA-178-5823	Thursday 9:00 AM - 9:50 AM Bldg 60 173 (Lecture)Thursday 9:00 AM - 9:50 AM 10:00 AM - 12:50 PM Bldg 60 173 (Laboratory/Studio/Activity)9:00 AM - 9:50 AM 10:00 AM - 12:50 PM Times TBD Distance Education/Online WEB (Internet <50% Online)	Bldg 60 173Distance Education/Online WEB	Carlone Baker, V
5823 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]