This course has been recommended to be archived on 2004-08-31 00:00:00.0.
Replaced by CHEF 1010

The following delivery option(s) have been recommended to be archived as of :  .

CIP Code: 12.0503  (Culinary Arts/Chef Training)
Course Title: Garde Manger
Course Level: Introductory
Course Description: A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.
End-of-Course Outcomes: Identify tools and equipment common to the Garde Manger Station; develop fundamental skills in preparation of forcemeats; demonstrate basic skills in charcuterie and aspic development; and demonstrate specialty food techniques for presentation.
Licensure/Certification Agency: American Culinary Federation Educational Institute
Lab Recommended

WECM Course(s)  
SCH Rubric Range: 80-144
CULA 1509
CEU Rubric:
Year: 2003

WECM Appendix

CIP Rubric Number Course Name Semester
Credit Hrs
Cont Hrs
Cont Hrs
12.0503 CULA 1509 Garde Manger 5 80 144