NOVA COLLEGE-WIDE COURSE CONTENT SUMMARY
HRI 145 - PRINCIPLES OF GARDE MANGER (3 CR.)

Course Description

Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. Lecture 2 hours. Laboratory 3 hours. Total 4 hours per week.

General Course Purpose

HRI 145 provides the student with the fundamental principles and knowledge of the main types of foods produced in the garde manger, standard procedures and techniques, professional food service standards, and use and care of food service equipment.

Course Prerequisites/Co-requisites

Prerequisite is HRI 106, Culinary Arts I, or equivalent.

Course Objectives

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

Major Topics to be Included
Revised 1/2012

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