CULA 157 - Pantry and Garde Manger

Credit(s): 2

Prerequisite(s): CULA 105, CULA 112, and CULA 165.
This course introduces skills, organization, equipment and responsibilities of the “cold kitchen.” Students are introduced to and prepare cold hors d’oeuvres, sandwiches, and salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are presented. (Fall Semester)