Skip To Content

Help

Advanced Food Theory & Garde Manger (HCA 212)

Term: 2012-2013 Spring Term

Faculty

Lance D NitaharaUser Info
Email address is hidden, click here to email
 
Cheryl A GibsonUser Info
Email address is hidden, click here to email
 
Email all faculty members

Schedule

Mon, 2:00 PM - 8:00 PM (1/7/2013 - 5/13/2013) Location: MAIN FHTC M125B

Description

Students will prepare food used in the cold side of the kitchen. These dishes include: cold sauces and soups, vinaigrettes and mayonnaise, sandwiches, sausages pates, terrines, and cured and smoked foods. Hors d?oeuvre?s, appetizers, relishes, compotes will also be used. Buffet presentation and platter layouts will be created. Students will demonstrate methods of edible art and garnishing techniques. Prerequisite: HCA 128 Food Sanitation