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.
Booklist for HMT 2206
Spring Term 2013 Schedule
*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.