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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
Grading Type:Grade Only
Sections listed are for Fall 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart0527M10:00 am - 4:35 pmPiccin CB. Robert Burdo Culinary Arts Center, Santa Rosa Campus49121.50Ended2017310/21-12/1612/16/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook