NVCC 1997-1998 Catalog Description of Courses | ||
HRI - Hotel, Restaurant, and Institutional Management | ||
HRI 126 | (1 CR.) | |
THE ART OF GARNISHING | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hotel, Restaurant, and Institutional Management | Previous Page | Next Page ] 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. Last revised: Monday, May-18-2015 10:35 Comments to: webmaster@nvcc.edu |