Garde-Manger / Decorative Foods
Course #10316108- Type
- Post Secondary
- Credits
- 2.00
- Subject
- Culinary Arts
Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.
- Conditions
- Student has satisfied all of the following: [Student has completed or is in process of completing all of the following course(s): CULINARY 10316100 - Sanitation For Food Service Op, CULINARY 10316101 - Culinary Fundamentals] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant]
Availability & Registration
We offer the following class sections for this course (10-316-108). View more class specific details and registration information by selecting a class number.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Spring | 
Open |
Jan 26 –
Mar 16
|
Jan 31 | In-Person | Wausau Main Campus |
Jan 26 – Mar 16
Monday
08:00 AM - 02:00 PM
E112 - Culinary Lab Wausau - E Building
Jonathan Reinke
Feb 24
Tuesday
08:00 AM - 02:00 PM
E112 - Culinary Lab Wausau - E Building
Jonathan Reinke
|
View Rates |