HOSP 217 - Garde Manger

Institution:

Columbus State Community College

Subject:

Description:

A laboratory course including preparation and presentation of cold food items commonly produced in a garde manger station. Students will prepare garnishes, appetizers, salads, sandwiches, marinades, relishes, cold sauces and forcemeat items. Course introduces ice carving. Buffet presentation, including platters, bowls and plates, and culinary show guidelines and practices are covered.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cscc.edu/

Phone Number:

(614) 287-5353

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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