CULA 1600 - Garde Manager

Credits: 3
Students acquire knowledge of specialty foods and garnishes, with an emphasis on design, techniques, and displaying fine foods. Students also learn about specialized deli (charcuterie) products including sausages; pates and terrines; vegetable carving, fruits, and ice; the seven families of hors d’oeuvres; composed salad; green salads and salad ingredients; and international cold sauces and dressings. Students develop methods and techniques to prepare cold foods, create menus, and plan banquets and catering.

Corequisite: Concurrent enrollment in HRM 1505.