HCA134

HCA134

HCA134 Advanced Garde Manger

3 Credit Hours

Students will prepare food used in the cold side of the kitchen. Students will learn advanced techniques including: Hors d’euvre’s, appetizers, elements of charcutterie, pates, terrines, and cured and smoked foods. Students will demonstrate advanced techniques edible art, garnishing, fruit, vegetable and ice carvings. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 109 Introduction to Garde Manger, and HCA128 Food Sanitation

2020 Spring Term

Section: A
Course Format: On-Campus Seats Available: 6/16
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M114D 01/14/20 - 05/12/20 12:30 PM - 3:00 PM T Alberto Navarro-Trujillo
Type In-Person
Location FHTC M114D
Dates 01/14/20 - 05/12/20
Times 12:30 PM - 3:00 PM
Meeting Days T
Instructor Alberto Navarro-Trujillo
In-Person FHTC M114D 01/17/20 - 05/15/20 9:00 AM - 3:00 PM F Alberto Navarro-Trujillo
Type In-Person
Location FHTC M114D
Dates 01/17/20 - 05/15/20
Times 9:00 AM - 3:00 PM
Meeting Days F
Instructor Alberto Navarro-Trujillo