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CULA 211 - Techniques of Garde Manger and International Cuisine

2-4-4
Credit Hours: 4

Traditions of food preparation and presentation of selected foreign cultures such as Northern Europe, the Mediterranean, Latin America, Middle East and the Far East are studied and practiced. Students will also focus on the art of cold food preparation, production and presentation for items such as pates, terrines, salads, sausages, hors d'oeuvres, vegetables and fruit carvings, ice sculptures and cold dishes. 

Additional course fee: $85.

Prerequisite

CULA 151CULA 161, and CULA 171