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Apr 25, 2024
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Catalog 2014-2015 [ARCHIVED CATALOG]
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CULA 146 Garde Manger4 credits Students are introduced to the basic function and structure of the cold kitchen, pantry, reception foods, a la carte appetizers, and grand buffet arrangements. Students learn how to prepare sandwiches, salads, dressings, cold sauces, canapés, hot and cold hors d’oeuvres, appetizers. Prerequisites: CULA 119 .
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