HRM220 — Garde Manger
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Prepare traditional cold foods including salads, sandwiches, appetizers, hors d’oeuvres, charcuterie, and terrines. Use traditional preservation techniques and create decorative centerpieces for a final buffet presentation. Lab fee $290. Note: Students must provide the required uniform and knife kit. Location(s) Typically Off Campus (OF) Term(s) Typically all and spring Course
Prerequisites: HRM123, HRM190