CA 214 - Garde Manger

Credit Hours 2
Lecture: 1 Lab: 2
Culinary work including the operation and function of a cold meat, salad and pantry department, including ornamental centerpieces for serving buffets, presenting exhibits in exclusive establishments, and practical instruction in the design and execution of aspic work and hot food presented cold. Prerequisite: CA 106, CA 112, and CA 116. Corequisite: CA 216
Is course repeatable for credit? No
Is this course variable hours? No
Mode of Delivery
Traditional

Is this a Human Relations/Diversity Course? No