2020-2021 College Catalog 
    
    Mar 03, 2021  
2020-2021 College Catalog

HRM 333 - Garde Manger


Credit Hours: 3
Prerequisites: FCN 201  and HRM 214 . This course builds on the student’s understanding of food preparation principles. Students explore the cold side of the kitchen and the techniques used in a professional environment through laboratory experience. Students examine not only the craft of cold food preparation but the art of presentation and garnish. The focus of this class is the application of garde manger skills to the upscale restaurant or hotel setting. Special attention is given to hors d’oeuvres, cheese, and decorative garnishing. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space-available basis. Spring-Odd