HRM 220 - 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.

Prerequisite(s): HRM 123 or HRM 203 or permission of the Director of the HCAT Institute.

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

Location(s) Typically Offered: Glen Burnie (GB)

Term(s) Typically Offered: Fall and spring

Course Outcomes:
Upon successful completion of this course, the student will be able to:

Describe the role of the Garde Manger chef and define the elements of the Garde Manger kitchen within the kitchen brigade.
Produce a variety of foods using food preservation techniques.
Produce a variety of food items associated with the Garde Manger kitchen.
Design a variety of show platters using edible garnishes.
Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.