HCA109

HCA109

HCA109 Introduction to Garde Manger

3 Credit Hours

Students will prepare food used in the cold side of the kitchen. These dishes include: cold sauces and soups, salads, vinaigrettes and mayonnaise, sandwiches, hors d’oeuvre’s, appetizers, relishes, and compotes will also be prepared. Buffet presentation, platter and design layouts will be created and will demonstrate basic comprehension of edible art and garnishing techniques and visual presentation.

2019 Fall Term

Section: A
Course Format: On-Campus Seats Available: 4/16
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M114D 09/03/19 - 12/17/19 12:00 PM - 2:00 PM T Alberto Navarro-Trujillo
Type In-Person
Location FHTC M114D
Dates 09/03/19 - 12/17/19
Times 12:00 PM - 2:00 PM
Meeting Days T
Instructor Alberto Navarro-Trujillo
In-Person FHTC M114D 09/05/19 - 12/19/19 9:00 AM - 3:00 PM R Alberto Navarro-Trujillo
Type In-Person
Location FHTC M114D
Dates 09/05/19 - 12/19/19
Times 9:00 AM - 3:00 PM
Meeting Days R
Instructor Alberto Navarro-Trujillo