CHEF 1310 - Garde Manger

CIP Code 120503

3 Course Credits

A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Topics will include hot and cold hors d’oeuvres, canapes, salads, basic charcuterie skills, and the preparation of forcemeat items.

2 Lecture Hours Per Week
4 Lab Hours Per Week
96 Contact Hours

Instructional Methods: LECLAB

Texas Higher Education Coordinating Board Workforce Education Course Manual (WECM) course