HRM-213 Garde-Manger

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, canapés, charcuterie, vegetable/fruit carvings and hors d'oeuvres. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisite

HRM-103

Syllabus for this course.