TransfermaticCUL at Chaffey College

    CUL 447 - Garde Manger: The Art & Craft of the Cold Kitchen

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Difficulty
    7.0Demandingout of 10
    Credits
    4
    Prerequisite
    Completion with a C or better in: CUL 15
    Transfers To
    Not transferable
    Description
    Introduction to the three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare canapés, hot and cold hors d'oeuvres, appetizers, pâtés, galantines, terrines, dressings & sauces, chilled soups, specialty sandwiches, composed salads and salad bar presentations. Classic and contemporary styles of presenting food and preparing breakfast & brunch buffets will be explored. An exploration of the diverse social, religious, geographical and cultural influences on cold food preparations and Garde Manger will be explored.