HRM-213 Classical Garde-Manger [Fall Only]

This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes fruit and vegetable decoration and the preparation of aspic, chaud, froid, hors d'oeuvre, and gelatin. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisite

HRM-103

Syllabus for this course.