CARTS 105 Garde Manger I

This course introduces students to the preparation methods of cold foods including salads and salad dressings, cold appetizers and buffet items, and vegetable and fruit decorations

Credits

1

Distribution

Hospitality

Offered

Fall, Spring

Notes

 

Outcomes

1. Demonstrate the proper care and storage of fresh produce
2. Identify and select quality sandwich breads
3. Identify canapés and other cold hors d'oeuvres
4. Identify sandwich spreads
5. Identify the major salad dressing ingredients
6. Identify the most popular sandwich fillings
7. Use and care for cold food equipment

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown