Advanced Garde Manger

FHD277

Classic and modern techniques and specialty procedures in the cold food kitchen. Craftsmanship, planning and delivery of charcuterie, preserved protein and non-proteins, hors d’ oeuvre and garniture. Small plate and platter presentation of garde manger products. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD118 and FHD211.

Info

Get more information about academics, campus life, and more.
 

Visit

Ready to experience all campus has to offer? We have a visit option designed just for you.

Apply

With open enrollment and rolling admissions, applying is easy.