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Garde Manger

Course Code:
HCD-130
Course Description:

The art of cold food production: food decorating and styling techniques are presented. Classical food specialties such as sculptures, aspics, pates, chaudfroids, terrines, galantines, and sauces are prepared.

Credit:
3
Instruction methods:
lab: 5.0 Hours, Lecture: 1.0 Hours
Prerequisites:

HCD-102

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