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May 17, 2022
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HCM 270 - Garde MangerCredits: 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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