HTE 2830 - Garde Manger

Institution:

Metropolitan State University of Denver

Subject:

Description:

3 (1 + 4) Prerequisite: HTE 2613 or Permission of instructor This course will introduce students to the modern and traditional techniques in the preparation of cold entrees, sauces, soups, pates, terrines, galatine, roulades, chaud-froid, sausages, cheeses, and hors d'ouevres. Students will plan, organize, and direct buffets. This course will also concentrate on the practical techniques and management of showpieces and centerpieces of cold food management and skills of the Garde Manger.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.msudenver.edu/

Phone Number:

(303) 556-3058

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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