HCTI 200 — Garde Manger
(formerly HOS 210) Provides students with skills and knowledge in preparing food from the cold kitchen. Explores preparation of cold soups, canapés, hors d'oeuvres, forcemeat, charcuterie, garnishes, and food preservation techniques. Students will learn how to prepare display trays, platter, and buffets with emphasis on presentation design and workmanship. Develops techniques for preparation of sandwiches, salads, and dressings. Discusses categories and types of cheese, and carving techniques for decorative fruit and vegetables. Extra fees required.
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