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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
Booklist for HMT 2206
Fall Term 2012 Schedule
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  114 0187454 4.000 17:00:00.0000000 17:50:00.0000000 W 13 423    Bridges OPEN
  116 0187819 4.000 08:00:00.0000000 08:50:00.0000000 TH 13 120    Bridges OPEN
*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.