CUL 170Garde Manger I

Catalog

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology. Required knife kit and culinary uniform (skull cap, chef coat, chef pants, and apron) are typically purchased in CUL 140 and used throughout the program.