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Details about the Spring 2013 course you selected


Subject:

Culinary Arts

Title:

CULN-127 Garde Manger - (SC) - 2 Units

Instructor:

McGlynn, B

Prerequisite: CULN 120 or equivalent



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-127

3744

T

3:30-8:50pm

HRM-201

2 Units

2/12 - 5/14


Catalog Course Description
CULN-127 Garde Manger
2 - 2 Units SC
Credit - Degree Applicable
Variable Hours
 
Prerequisite: CULN 120 or equivalent
Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
A study of the artistic side of cold food prepara- tion from basic garnishes to advanced forcemeat preparations such as gallantines, pates and mousses. Emphasis on decorated platters, buffets, and food show competitions. CSU

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