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Advanced Food Theory & Garde Manger (HCA 212)

Term: 2014-2015 - Spring Term

Faculty

Karen A ChristyUser Info
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Office Hours:
  • Monday 8:00 AM to 10:00 AM
  • Monday 10:00 AM to 12:00 PM
  • Monday 12:00 PM to 12:30 PM
  • Monday 12:30 PM to 3:00 PM
  • Monday 3:00 PM to 5:00 PM
  • Tuesday 8:00 AM to 10:00 AM
  • Tuesday 10:00 AM to 12:00 PM
  • Tuesday 12:00 PM to 12:30 PM
  • Tuesday 12:30 PM to 3:00 PM
  • Tuesday 3:00 PM to 5:00 PM
  • Wednesday 8:00 AM to 10:00 AM
  • Wednesday 10:00 AM to 12:00 PM
  • Wednesday 12:00 PM to 12:30 PM
  • Wednesday 12:30 PM to 3:00 PM
  • Wednesday 3:00 PM to 5:00 PM
  • Thursday 8:00 AM to 10:00 AM
  • Thursday 10:00 AM to 12:00 PM
  • Thursday 12:00 PM to 12:30 PM
  • Thursday 12:30 PM to 3:00 PM
  • Thursday 3:00 PM to 5:00 PM
  • Friday 8:00 AM to 10:00 AM
  • Friday 10:00 AM to 12:00 PM
  • Friday 12:00 PM to 12:30 PM
  • Friday 12:30 PM to 3:00 PM
  • Friday 3:00 PM to 5:00 PM
  •  
    Brian M RomanoUser Info
    Email address is hidden, click here to email
    Office Hours:
  • Saturday, September 9, 2017 5:30 AM to 6:00 PM
  • Saturday, September 16, 2017 10:00 AM to 10:00 PM
  • Saturday, September 30, 2017 7:00 AM to 6:00 PM
  • Saturday, October 7, 2017 7:00 AM to 5:00 PM
  • Saturday, October 14, 2017 7:00 AM to 5:00 PM
  • Friday, October 20, 2017 4:00 PM to 10:00 PM
  • Tuesday 9:00 AM to 12:00 AM
  • Tuesday 12:00 PM to 7:00 PM
  • Wednesday 9:00 AM to 11:30 PM
  • Wednesday 11:30 AM to 12:00 PM
  • Wednesday 12:00 PM to 3:30 PM
  • Wednesday 3:30 PM to 5:00 PM
  • Thursday 9:00 AM to 12:00 PM
  • Thursday 11:30 AM to 12:30 PM
  • Thursday 12:00 PM to 4:00 PM
  • Friday 9:00 AM to 1:00 PM
  • Friday 1:00 PM to 4:00 PM
  •  
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    Schedule

    Tue, 1:00 PM - 6:00 PM (1/6/2015 - 5/12/2015) Location: EMP 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