HMT2206 — Garde Manger
HMT 2206 - Garde Manger HMT 2206 - Garde Manger 3 Cr. Hr(s). Introduction of Garde Manger discipline, including tools and equipment, preparation of pates, terrines, mousse, galantines, hors d’oeuvres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. Six
Prerequisites: HMT1112