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HMT 2206 Garde Manger

3.0 Credit Hours

Introduction of Garde Manger discipline, including tools and equipment, preparation of pâtés, terrines, mousse, galantines, hors d'oevres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. One classroom, six lab hours per week.
Prerequisite:   HMT 1112

Fall Term 2014 Schedule
Booklist for HMT 2206
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0213473 3.0 9:00 AM 2:20 PM TH 13 407 Bridges OPEN
  N01 0213474 3.0 4:00 PM 9:20 PM W 13 407 CNCL
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.