HRM-213 — Garde-Manger

2 credits · 2 hours

3 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 Syllabus for this course

Prerequisites: HRM-103

Part of

• Business Technologies AAS - Hotel/Restaurant - Hospitality Management Program
• Culinary Arts Certificate

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