HOSP 227Garde - Manger II

Institution:

Columbus State Community College

Subject:

Description:

Students will acquire knowledge and develop competency skills in the preparation and artistic presentation of savory mousses, terrines, pates, galantines, and ballotines. The standards used in this regard are those specified in the Garde Manger section of the Training Log of the National Apprenticeship Training Program for Cooks, published by the American Culinary Federation (ACF).

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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