HOSP 241 - Garde Manger & Menu Planning

Institution:

Henry Ford College

Subject:

Description:

The course will emphasize the art of food preparation and focus on cold foods. Topics of instruction include the preparation and presentation of salads, sandwiches, hors d'oeuvres, cold sauces & dressings, pate & terrine, and sausage making. Students receive in-depth instruction in catering and menu planning. Additional topics reviewed include American Regional Cuisine and Leading sauces and their respective Small sauces. Prerequisites: HOSP 140 Note: Chef uniform required to be purchased for culinary lab - contact department on the process to order uniforms before first class session.

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hfcc.edu

Phone Number:

(313) 845-9600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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