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Garde Manger & Charcuterie

Course Code:
CUL 240
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options
Course Description:
A lecture/ lab that focuses on the methods and theories related to cold food preparation, hors d'eourves, display platters, charcuterie, smoking meats, butchering, seafood and preparing centerpieces from edible foodstuffs. Production methods and safe food handling are emphasized. Prerequisite: CUL 150 International Cuisine.
Credit:
4
Prerequisites:
Prereq: CUL 150 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00
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