Course: Garde Manger

Catalog Number: 10316111

PREREQUISITE: 10109105 or 10316105 Culinary Practicum 1

Credits: 2.00

Description: 
...includes basic concepts of timing, seasoning and fine garnishing.Focus is placed upon the preparation and plating of appetizers and hors d'oeuvre, salads, vegetables, fruits, dressings, garnishing and displays. The learner will participate in a variety of class projects and catering assignments. Teamwork, communication skills, sanitation, safety, cost control, professionalism are emphasized.

Select Term to View Scheduled Classes:
Please note that this class may or may not be offered in the term selected. Class listings are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

Fall 2018   08/27/2018 TO 12/21/2018
Spring 2019   01/21/2019 TO 05/10/2019
Summer 2019   06/03/2019 TO 08/16/2019

Back