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HMT 2206 Garde Manger

3.0 Credit Hours

Introduction of Garde Manger discipline, including tools and equipment, preparation of pâtés, terrines, mousse, galantines, hors d'oevres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. One classroom, six lab hours per week.
Prerequisite:   HMT 1112

Fall Term 2013 Schedule
Booklist for HMT 2206
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0199998 3.0 9:00 AM 2:20 PM F 13 423 Bridges OPEN
    Lab Course Only
  N01 0199999 3.0 4:00 PM 9:30 PM TH 13 225 Bridges OPEN
    Lab Course Only
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.