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Oct 23, 2026
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CUL 170 - Garde Manger I
Lecture: 1
Lab: 4
Credits: 3
State Corequisites: Take CUL 110
This course introduces basic cold food preparation techniques and pantry production. 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.
State Course Code S22849
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