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CHEF 1310Garde Manger
Collin College · 3 credits · UGRD
Catalog
A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods. Additionally, students must provide proof of a valid ServSafe certification prior to registration. Please contact the Associate Dean/Director for more information. Lab required. Prerequisites: CHEF 1305 and CHEF 2331, both with a grade of "C" or better; and consent of Associate Dean/Director. Prerequisite/Concurrent: CHEF 2302. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
Recent sections
Fall 2026 · 1 section
Oct 19 – Dec 11
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 20001Class #338923-CHEF-1310-20001 | Tuesday & Thursday8:00 AM - 12:50 PM | Room | Ronald Reczek |
| 20001 notes: This section will be delivered on campus with required face-to-face class meetings, with some use of technology embedded through the Learning Management System (LMS). <b><span style="font-size:14px">This section requires an additional course fee.</b> | |||