NVCC 1997-1998 Catalog
    Description of Courses

HRI - Hotel, Restaurant, and Institutional Management

HRI 145 (3 CR.)
PRINCIPLES OF GARDE-MANGER

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    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.
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