CHEF 1310 - Garde Manger

Credits: 3
A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods. Additionally, students must provide proof of a valid ServSafe certification prior to registration. Please contact the Associate Dean/Director for more information.
Lab Required: Yes

Prerequisite(s): CHEF 1305 and CHEF 2331, both with a grade of “C” or better; and consent of Associate Dean/Director
Prerequisite/Concurrent Enrollment: CHEF 2302

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: Workforce