Garde Manger
Course Information
Subject
HCM
Course Number
185
Division
Status
Active
Course Title
Garde Manger
Course 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.
Minimum Credit Hours
4
Maximum Credit Hours
4
Total Completions Allowed for Credit
1
Lecture - Lab Hours
(2-4)
Requirements
Prerequisite: HCM 171 (C or better). Course fee
PCS Code
1.2