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CUL150: Garde Manger and Cold Foods
– 6 credits
Studies all facets of garde manger and cold foods with an emphasis on safety and sanitation, standard commercial kitchen equipment, salads, dressings, sandwiches, cold sauces, salad condiments, basic knife skills, and a foundation in herbs, spices, vinegars and oils. Introduces basic cooking techniques and production organization when creating salads, cold soups, appetizers and sandwiches. Prerequisites: None. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
31051
Scottsdale
Culinary Kitchen - AP Bldg
In Person
03/17 –
05/09
Spring 2025
M,Tu,W,Th
8:30AM – 12:00PM
- A. Holian
- K. Omerovic
Class Started
Contact Enrollment Services for Registration Assistance
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Costs include CUL Course Fee: $400.00
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Notes
- Notes: This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less.
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No books listed at the bookstore, contact instructor
CUL150: Garde Manger and Cold Foods – 6 credits
Studies all facets of garde manger and cold foods with an emphasis on safety and sanitation, standard commercial kitchen equipment, salads, dressings, sandwiches, cold sauces, salad condiments, basic knife skills, and a foundation in herbs, spices, vinegars and oils. Introduces basic cooking techniques and production organization when creating salads, cold soups, appetizers and sandwiches. Prerequisites: None. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
31051
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
03/17 –
05/09
Spring 2025 |
M,Tu,W,Th
|
8:30AM – 12:00PM
|
|
Class Started
Contact Enrollment Services for Registration Assistance |
|
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