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CUL 228 - Garde Manger

Description
Explores the art and craft of the cold kitchen, where buffet platter decoration and presentation take center stage. Learn hands-on techniques for preparing smoked meat and fish platters, pates, terrines, mousses, galantines, and the making of great sausage or charcuterie. (6 hrs. laboratory) Prerequisite: CUL105, CUL114. Prerequisite or corequisite: CUL215. Offered on: E / 3 cr. hrs.
Credits
3
Attributes
UNRE-Unrestricted Elective
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Spring 2021, Fall 2020, Spring 2020, Fall 2019, Spring 2019
Offered
Tu, W, Th
Avg. Class Size
15
Avg. Sections
1