NVCC 1999-2000 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 145 | (3 CR.) | |
PRINCIPLES OF GARDE MANGER | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Previous Page | Next Page ] Teaches the preparation of selected cold food dishes, including cold meats, appetizers, desserts, cold sauces, tallow carving, food decorations, salads, and buffet layout. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Last revised: Monday, May-18-2015 10:23 Comments to: Programming Support Services |