HOT 255 — HOT 255
Garde Manger This course introduces the basic principles of Garde Manger for hotel, restaurant, and industrial food catering establishments. It provides experience crafting and serving a variety of charcuterie, hors d’ oeuvres and canapés, decorative centerpieces and fruit carvings, and cheeses. Sanitary practices and compliance with the laws and ordinances of the New Y ork State Department of Health are enforced. Students are required to have a School of Hotel, Culinary Arts, and Tourism approved culinary knife kit and uniform. PR: HOT 111