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Course Title: Garde Manger
Title Abbreviation: GARDE MANGER
Department: CUL
Course #: 238
Credits: 3
Variable: No
IUs: 3.25
CIP: 120503
EPC: 850
REV: 2019
Course Description
Theory and practice of advanced cooking principles using some exotic and unusual international products in classical and modern preparations. Focuses on cuisine of the Americas, Asia, the Mediterranean, and fusion cuisine, spa cuisine, avant-garde, charcuterie and cheese making.
Prerequisite
Prerequisite: Department chair permission.
Contact Hours (based on 11 week quarter)
Lecture: 11
Lab: 33
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for ATA degree
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
General Education Learning Values & Outcomes
Revised August 2008 and affects outlines for 2008 year 1 and later.
Course Contents