NVCC 1997-1998 Catalog Description of Courses | ||
HRI - Hotel, Restaurant, and Institutional Management | ||
HRI 145 | (3 CR.) | |
PRINCIPLES OF GARDE-MANGER | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hotel, Restaurant, and Institutional 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 10:35 Comments to: webmaster@nvcc.edu |