CHEF 1310 - Garde Manger

Credits: 3
A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods.
Prerequisite CHEF 2331 with a grade of “C” or better and CHEF 1305 with a grade of “C” or better.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course WECM