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Apr 28, 2024
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Fall 2012 Course Catalog [ARCHIVED CATALOG]
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FOODS 215 - Advanced Foods - Garde Manger2 credits
Principles and techniques of artistic cold food production and presentation, including hors d’oeuvres, salads, canapés, desserts, and larger platters and centerpieces based on fish, ham, meats, poultry, galantines, mousse, force meat, patés, and terrines; students also lay out and design food platters and buffet tables.
Class Hours: ? Lab Hours: ?
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