Pantry And Garde-manger
Offered autumn and spring. Prereq., CUL 151T with a “C” or better. Identification of fresh greens, vegetables, and fruits, general and specific uses, standards of quality, preparation, and presentation. Covers entrée salads, cold sauces, appetizers, finger sandwiches, pâtés, gelatins, mousses, ice carvings, as well as banquet and buffet presentation.