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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
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