CARTS 258 Garde Manger II

This course is a continuation of the concepts introduced in CARTS 105; students prepare cold foods including salads, salad dressings, cold appetizers, buffet items, as well as vegetable and fruit decorations.

Credits

5

Distribution

Hospitality

Offered

Fall, Spring

Notes

 

Outcomes

1. Create garnishes to enhance plate presentation
2. Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course or dessert salad
3. Prepare a variety of cold foods including salads, fruits and sandwiches
4. Prepare salad dressings to complement a variety of salads

Area of Study:

Career Education

Instructional Mode:

Hybrid

Campus:

Downtown