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HMT 2206 Garde Manger

4.0 Credit Hours

Preparation of hors d'oeurves and canapes, forcemeats, sausages, pates, terrines, galantines, mousse, roulades and pate en croute, as well as cold sauces like aspics and chaud friod; development of skills necessary to produce a cold buffet utilizing vegetable carvings, ice carvings, platter layout, display and design. One classroom, six lab hours per week.
Prerequisite:   HMT 1112

Spring Term 2015 Schedule
Booklist for HMT 2206
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0217715 3.0 9:00 AM 2:20 PM M 13 407 Bridges OPEN
  N01 0217716 3.0 4:00 PM 9:30 PM TH 13 407 CNCL
*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.