Garde Manger

active 6 years, 7 months ago
Garde Manger
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Hospitality Management
Course Code
HMGT 4963
Semester / Year
Fall 2016
Course Description

Practical application of techniques for decorative production of classical buffet. Industry standards such aspic, chaud froid, en croûte, timbales, pâtés, galantines garnitures may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process.


This course was created by: Prof. Robert Walljasper