Schedule of courses -
Details about the Spring 2013 course you selected |
Subject: | Culinary Arts |
Title: | CULN-127 Garde Manger - (SC) - 2 Units |
Instructor: | McGlynn, B |
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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 |
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| Catalog Course Description | ||
| CULN-127 Garde Manger | ||
| 2 - 2 Units | SC | NR |
| 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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