HRM 220 - Garde Manger

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Prepare traditional cold foods including salads, sandwiches, appetizers, cheese and hors d’oeuvres. Produce charcuterie; pate, terrines, galantines, and sausages as well as use traditional preservation techniques and create decorative centerpieces. Students will also plan, prepare, and present a garde manger buffet. Lab fees reduced for this course. Refer to Course Fees.

Prerequisite(s): HRM 123 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.