CUL 225 ‡ Garde Manger I (3)
Prerequisite(s): CUL 215.
Covers the creation and storage of salads, sandwiches, and appetizers. Includes purchasing practices, food platter layout and presentation, and cooking methods. Also includes salads and dressings, poultry, seafood, meats, show pieces, and canapes and hors d'oeuvres.
2 hours lecture, 2 hours laboratory.