Course Description
HOT255 Garde Manger (2-3-3)

This course presents the basic principles of Grande Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and salumi found in various cultures, hors d'oeuvre and canapes, decorative centerpieces, and cheese production and use in recipes. 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 F


Last Updated: 08/26/14 09:06pm ET
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