Courses & Programs

Pantry and Garde Manger

COURSE CODE: CUL 107

CREDITS: 2

PREREQUISITES: Prerequisites: CUL 101 with a C- or better and CUL 111 or current ServSafe Certificate

A course designed to develop the skills necessary to successfully execute pantry and cold food production assignments in the professional kitchen. Topics covered include the preparation of salads and dressings, fruits, cheese service, forcemeats, canapés, and hors d'oeuvre. Students will also learn techniques for garnishing and attractively presenting cold preparations. The role these menu items play in contemporary food service operations will be emphasized. Prerequisites: CUL 101 with a C- or better and CUL 111 or current ServSafe Certificate