HP 270 - Garde Manger

Institution:

Monroe College-New Rochelle

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:

Phone Number:

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Unaccounted for code

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