CAI 128 - Introduction to Garde Manger

Institution:

Hudson County Community College

Subject:

Description:

This course exposes students to the preparation of brunch items, fish and shellfish, hot and cold hors d'oeuvres, cold canapés, coldplated entrees, and specialty sandwiches as well as the design of salad bar setups. Basic forcemeat preparations used for pates, galantines, terrines, and spreads are practiced in the laboratory. This course also includes the preparations of basic cheese making, relishes, condiments and chutneys, including jams and jellies. Students will also prepare various entree salads. Prerequisite: CAI 118

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hccc.edu

Phone Number:

(201) 714-7100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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