CARTS105 - Garde Manger I

This course introduces students to the preparation methods of cold foods including salads and salad dressings, cold appetizers and buffet items, and vegetable and fruit decorations

Credits: 1

Distribution: Hospitality

Offered: Fall, Spring

Outcomes

  1. Demonstrate the proper care and storage of fresh produce
  2. Identify and select quality sandwich breads
  3. Identify canap├ęs and other cold hors d'oeuvres
  4. Identify sandwich spreads
  5. Identify the major salad dressing ingredients
  6. Identify the most popular sandwich fillings
  7. Use and care for cold food equipment
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!