HTE 2830 - Garde Manger

3(1 + 4)

Prerequisite: HTE 2613 or Permission of instructor

This course will introduce students to the modern and traditional techniques in the preparation of cold entrees, sauces, soups, pates, terrines, galatine, roulades, chaud-froid, sausages, cheeses, and hors d’ouevres. Students will plan, organize, and direct buffets. This course will also concentrate on the practical techniques and management of showpieces and centerpieces of cold food management and skills of the Garde Manger.