NVCC COLLEGE-WIDE COURSE CONTENT SUMMARY
HRI 126 - THE ART OF GARNISHING (1 CR.)

Course Description

Focuses on the relationship between colors and shapes and how they pertain to garnishes. Provides student with knowledge to create impressive presentations. Lecture 1 hour per week.

General Course Purpose

The general goal is to prepare the student with the skills to produce attractive garnishes to compliment and merchandise food products. This will be accomplished by identifying the tools of the trade, their care and usage, specifications and availability of products used, and finally, hands-on training in skill development to produce the garnish. The Art of Garnishing is a one-semester, one-credit course.

Course Prerequisites/Co-requisites

None

Course Objectives

Upon completion of this course, the student should be able to:

Major Topics to be Included
Revised 1/20/12

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