HRM-213 Garde-Manger

3 Credit(s)
2 Lab Hour(s)
2 Lecture Hour(s)
This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes preparation of classic and contemporary salads, dressings, appetizers, canapes,charcuterie,vegetable/fruit carving and horsdoeuvres.

Prerequisite(s): HRM-103