Garde Manger
Professor(s)
Department
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.
