HOT 255(2-3-3)
Garde Manger I
This course includes the decorative aspects of garde manger work, employing a diversity of food products. Students prepare hot and cold hors d'oeuvres, fruit and vegetable carvings, chaud-froids and aspics, forcemeats and pates. Also covered are other decorative methods using a variety of fresh food items. Topics emphasized include the operation and procedures of a garde manger position and culinary show competition. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 111 or consent of department
F