CUL 225 ‡ Garde Manger I (3)
Prerequisite(s): CUL 107, concurrent enrollment, or permission of instructor.
Recommended Preparation: CUL 215.
Covers the creation and storage of salads, sandwiches, and appetizers. Includes purchasing practices, food platter layout and presentation, cooking methods, salads and dressings, poultry, seafood, meats, show pieces, and canapes and hors d'oeuvres.
2 hours lecture, 2 hours laboratory.