HTE 3833 - Garde Manger

Credits: 3 (1 + 4)

Prerequisite(s): HTE 2613 and HTE 3603

Description: This course immerses the student in the art and science of garde manger cuisine that emphasizes hot- and cold-plated foods, buffets, showpieces, current plating trends, and profit accountability. Students will produce and manage all aspects of a la carte and banquet events to include front-of-the-house buffet design, artistic showpieces, layout and design of food stations, and guest interactions.