HMGT 210 Garde Manger* (3 Hours)
Prerequisites : HMGT 120 and (HMGT 153 or HMGT 230).
This course covers cold food production, charcuterie and food preservation, forcemeats for both hot and cold preparations, hors d’ oeuvres, canapes, and meat fabrication. Students will develop skills and an understanding of the fundamental principles of the cold kitchen using traditional and modern techniques for platter, buffet, and plated presentation.