CHEF 1310 - Garde Manger

Semester Credit Hours: 3
Lecture Hours: 2
Lab Hours: 4

A study of cold foods and garnishes. Emphasis on design, techniques and display of fine foods.

Prerequisite: CHEF 1205, CHEF 1301 and PSTR 1301 with a grade of “C” or better
Differential Fee: $36
High Cost Vo/Tech Course Fee: $84
Course Designation: Professional and Technical