CU 107 - Garde Manger
This course expands on the techniques introduced in Culinary Fundamentals, and prepares the student for an introductory level position in the food service industry in Garde Manger. Intermediate knife skills, food fabrication, kitchen sanitation, and classic techniques in making soups, salads, charcuterie items, sandwiches, hors d’oeuvres, and breakfast cookery are accomplished. Recipe comprehension, cooking methods, and techniques will be stressed.
CU 105 - Culinary Fundamentals
PA 114 - Baking Fundamentals
RM 101 - Sanitation and Safety in Food and Beverage Service