CULA 1330 - Garde Manger

Credits: 3
**Not Part of a Tennessee Transfer Pathway**

As Needed
This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced. 3 hours lecture