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Hospitality, Culinary Arts and Dietetics

Garde Manger

Course Code: HCD-130

Course Description : The art of cold food production: food decorating and styling techniques are presented. Within the lab component of the courses, students will demonstrate competence and skills in the creation of classical food specialties such as sculptures, aspics, pates, chaudfroids, terrines, galantines, and sauces.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 3 - 0
  • Lecture Hours: 1.0
  • Lab Hours: 5.0
  • Studio Hours: 0

Prerequisites:

HCD-102

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