In this course, students are introduced to the classical food preparation of the cold food kitchen, presentation and design of platters and a center showpiece. Students will explore the history of cold food production and identify methods related to preparing food items served cold. Applying advanced culinary techniques, sanitation practices in preparing a variety of classical cold foods, and modernized presentation will be emphasized. The title of this course was previously Advanced Kitchen Operations: Garde Manger.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 120 and CUL 121, minimum grade "C"
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
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Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
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Online Class
| Description | Hours |
|---|---|
| Credits | 3 |
| Lecture Hours | 30 |
| Clinical Hours | 0 |
| Lab Hours | 45 |
| Other Hours | 0 |
| Total Hours | 75 |