HMT 2206 - Garde Manger

3 Cr. Hr(s).
Introduction of Garde Manger discipline, including tools and equipment, preparation of pates, terrines, mousse, galantines, hors d’oeuvres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. Six lab hours per week.
Prerequisite(s): HMT 1112