May 17, 2022  
2015-2016 Course Catalog 
    
2015-2016 Course Catalog [ARCHIVED CATALOG]

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HCM 270 - Garde Manger

Credits: 2
Lecture Hours: 0
Lab Hours: 4
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Application of techniques used in preparation of hot and cold hors d’oeuvres, decorative food displays and ice carvings. Emphasis is placed on aspics, galantines and buffet presentations.
Prerequisite: HCM 143 , HCM 144 



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