Tompkins Cortland Community College

CULI205 - Garde-Manger & Catering Kitchen


The basics of garde manger production are learned through preparation of appetizers, condiments, and hors d'oeuvres. Emphasis is placed on buffets and other catering production and presentation concepts. Topics include: hot and cold hors d'oeuvres; salads, dressings, and relishes; sandwiches; patés and terrines; chaudfroids, gelees, and molds; canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work. Lab fee required. Prerequisites: C or better grade in CULI 101; prior completion or concurrent enrollment in ENGL 101; HRMG 105; MATH 090 if required by placement testing; prior completion or concurrent enrollment in RDNG 116 if required by placement testing. 4 Cr. (2 Lec., 6 Lab.) Fall semester.