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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