Recent SemestersFall 2026, Winter 2026Class Size10–25 studentsCredits2PrerequisiteCompletion with a grade of "C" or better or a Passing grade in: CULN 120 Students taking Culinary Arts cooking courses must provide proof of a negative TB skin test or a normal chest x-ray within the past four years Transfers ToCSUDescriptionThis course introduces the essential skills needed for working in a restaurant pantry/garde manger station. It focuses on preparing and presenting cold dishes, covering topics such as charcuterie, sausages, sandwiches, salads, hors d’oeuvres, cold sauces, dips, and garnishes. Students will learn important skills in food preservation, curing, smoking, pickling, and techniques for creating visually appealing presentations.Usually HeldMon 9:00am–12:10pm, Thu 2:15pm–3:05pm, Thu 2:15pm–4:20pm, Thu 2:15pm–4:25pm 