HMS 285 - Garde Manger

Credit(s): 1

Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and patés, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation. Course fee $100.
Prerequisite(s): HMS 137 and HMS 139
Co-requisite(s): HMS 285L