( HCA 212 ) Advanced Food Theory & Garde Manger

Students will prepare food used in the cold side of the kitchen. These dishes include: cold sauces and soups, vinaigrettes and mayonnaise, sandwiches, sausages pates, terrines, and cured and smoked foods. Hors d’oeuvre’s, appetizers, relishes, compotes will also be used. Buffet presentation and platter layouts will be created. Students will demonstrate methods of edible art and garnishing techniques. Prerequisite: HCA 128 Food Sanitation

4.00 Credit Hours

2016-2017 - Summer Term

No Sections Offered for this Term.

2017-2018 - Fall Term

No Sections Offered for this Term.

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Flint Hills Technical College 3301 West 18th Avenue Emporia, KS 66801 620.343.4600
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