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Active as of Summer Session 2021



I. General Information

1. Course Title:
Garde and International Flavors

2. Course Prefix & Number:
CULA 1119

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 0

Lab Hours: 4

4. Course Description:

This course covers practical applications of cold food preparation and presentation with an emphasis on international cookery. Students will create hors d’oeuvres and appetizers, pates, sausages, smoked foods, and cheeses. Traditional approaches, elements of artistry, new culinary concepts, and innovative methods will be addressed.

5. Placement Tests Required:

Accuplacer (specify test): No placement tests required Score:

6. Prerequisite Courses:

CULA 1119 - Garde and International Flavors


All Course(s) from the following...
Course CodeCourse TitleCredits
CULA 1101Culinary Techniques and Terminology
CULA 1104Applied Food Safety and Sanitation
CULA 1122Food Identification and Purchasing
CULA 1107Culinary Math and Spreadsheet Analysis
CULA 1110Food Production Lab I

7. Other Prerequisites
Must be accepted into the Culinary Arts program.

9. Co-requisite Courses:

CULA 1119 - Garde and International Flavors


All Course(s) from the following...
Course CodeCourse TitleCredits
CULA 1101Culinary Techniques and Terminology
CULA 1104Applied Food Safety and Sanitation
CULA 1107Culinary Math and Spreadsheet Analysis
CULA 1110Food Production Lab I
CULA 1122Food Identification and Purchasing
CULA 1128Internship I