CLA 136 Garde Manger
This course focuses on the 'cold side' of the professional kitchen. Topics include sandwiches, salads, pates, cheese making and identification, buffet presentation, sushi, and vegetable carving. The course teaches students to efficiently use excess product to creatively make new food items in order to avoid waste. 12 (2 lecture hours and 2 laboratory hours) Note: In addition to tuition, this course requires an additional variable tuition rate.
Prerequisite/Corequisite
CLA 131 - must be take either prior to or at the same time as this course.