CUL 250Garde Manger

Jefferson Community and Technical College · 4.00 credits · UGRD

Catalog

This course includes the production of hot and cold sandwiches, hors d'oeuvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. Lecture/Laboratory: 4 credits (90 contact hours).

Recent sections

Fall 2026 · 2 sections

Section	Days & time	Location	Instructor
5501Class #88622	Mo · 8:15 AM – 2:00 PM2026-08-17 - 2026-12-13	DT-Chestnut Hall (A) RoomB038 B038	James Gerhardt
5501 notes: Web Enhanced Course-This is a class that meets regularly on campus, but uses the web to supplement instruction.; Instructional method: IP; BP