HCM 155 - Garde Manger

Credit(s) 3.00
Lecture Hours: 1.00
Lab Hours: 4.00
In this course students will prepare all foods associated with a true garde manger station in a restaurant, including salads, pate, terrines, cold appetizers, showpieces, ice carvings, canapés and show platters.

Prerequisite(s): A minimum grade of C in HCM 100, HCM 154, and HCM 180.
SLOs:
Upon successful completion of this course students will be able to:

Demonstrate a broad knowledge of the cold kitchen.
Perform advanced work in sausage and forced meat fabrication.
Produce salads.
Create decorative food items, ice carvings, and showpiece trays.