HOSP-341: Garde Manger and Menu Planning

Catalog Info

Title when registering
Garde Manger and Menu Planning
Credit Hours
6.00
Contact Hours Per Week
7 (for 15-week classes)
Course Description

Emphasizes the art of food preparation with a focus on cold foods. Covers the preparation and presentation of salads, sandwiches, hors d'oeuvres, cold sauces and dressing, pâté/terrine, and sausage. Offers in-depth instruction in catering, menu planning, and American cuisine leading sauces and their respective small sauces.

Pre-requisites
HOSP-105 and HOSP-331
Office Contact
School of Business, Entrepreneurship, and Professional Development: 313-845-9645, bepdinfo@hfcc.edu, Technology Bldg, Room: E-211
Requirements are subject to change. The information represented here is effective starting Fall 2015 and applies to the current catalog year. If you were admitted prior to this year, please check your requirements under the My Progress section of HFC Self Service.