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: HRM 123 or HRM 203 or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit.
Term: Fall 2024
Course Type: Credit - 3 Credits
Section: 300
Ways to take the class: Face-to-face
Days: Varies
Time: 12:00PM to 1:00PM
Start Date: 08/26/2024
End Date: 12/15/2024
Location: Off-Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 12:00-5:00pm at the HCAT building. Wednesday 12:00 pm to 1:00 pm for lecture, 1:00-5:00pm for lab. Note: Student must provide the required uniform, knife kit and culinary add-on kit.