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| CUL 252.14 |
| Fundamentals of Garde Manger |
| Description: | Provides cold kitchen fundamentals, including equipment, sanitation and safety, production, salads, emulsified and non-emulsified dressings, sandwiches, cold sauces, salad condiments. Emphasis is on speed, timing, and teamwork. |
| Prerequisites: | Course Completion or Concurrent Enrollment in CUL 250 (or DIET 50), and CUL 250.1, and CUL 252.3 and CUL 253.6 (or formerly CUL 253.1) |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $100.00 |
| Grading Type: | Grade Only |
| Sections listed are for |
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