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HRM-220 Garde Manger

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 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: Spring 2024

Course Type: Credit - 3 Credits

Section: 300 (Closed)

Ways to take the class: Face-to-face

Days: Varies

Time: 12:00PM to 1:00PM

Start Date: 01/25/2024

End Date: 05/19/2024

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. Meeting on Thursday, 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.