| CULN 240 students will study the basic garde manger principles with emphasis on the development of skills in the preparation of hors d’oeuvre, appetizers, canapes, and basic garnishes. Items such as aspics, forcemeats, cheeses and decorative centerpieces along with the various methods of food preservation will also be studied. |
Class Details
Credits: 4
Prereq: A grade of C or higher in CULN 130 or consent of instructor or the Culinary Department Chairperson., Coreq: -
Courses: CULINARY ARTS (CULN)
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