CUL 107 - Pantry and Garde Manger
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’oeuvres. 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.
Prerequisite(s): CUL 100 , CUL 101 , CUL 104 , CUL 106 , CUL 108 , CUL 114 , and CUL 115 , each with a grade of C- or higher; valid ServSafe Certificate or CUL 111
Click here for the Summer and Fall 2022 Class Offerings.
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