CUL 170 — Garde Manger I
Prerequisites: CUL 240 Corequisites: CUL 110 This course introduces basic cold food preparation techniques and pantry pro - duction. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.