Garde Manger
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Overview
Description
This course introduces students to Garde Manger (the cold kitchen) and the practical applications of cold food preparation and presentation. Topics include cold sauces, plated appetizers, hors d'oevres, principles of plate presentation, buffet design, food art and sculpted centerpieces, garnishing, global garde manger, charcuterie, sausage making, smoking and curing.
Career
ACAD
Credits
Value
0
Max
4
Min
4
Course Count
1
Number Of Credits
4
Number Of Repeats
1
Repeatable
No
Generate Attendance
No
Auto Create
No
Code
LL
Instructor Contact Hours
0
Default Section Size
18
Final Exam Type
Yes
Include in Dynamic Date Calc
No
Name
Lecture/Lab
OEE Workload Hours
0
Optional Component
No
Workload Hours
5
Requisites
Free Form Requisites
Prerequisite: HCM 171 (C or better). Course fee