Garde Manger
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Overview
Subject area
HMGT
Catalog Number
4963
Course Title
Garde Manger
Description
Practical application of techniques for decorative production of classical buffet. Industry standards such as aspic, chaud froid, en croute, timbales, pates, galantines, garniture may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process.
Pre- or Corequisite
014289
Liberal Arts
No
Department(s)
Credits
Minimum
3
Max
3
Components
Name
Laboratory
Contact Hours
3
Name
Lecture
Contact Hours
2