CHEF 1310 - Garde Manger (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: CHEF 2331 with a “C” or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate, or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Background Search Required: No

Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.