HP 270 - Garde Manger

Institution:

Monroe University

Subject:

Description:

3 credits An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students will learn to prepare canapés, hot and cold hors d'oeuvres,appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood and poultry items will be practiced, along with contemporary styles of presenting food and preparation of buffets. PREREQUISITE: HP-150

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.monroecollege.edu

Phone Number:

(718) 933-6700

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.