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Apr 25, 2024
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2011-2012 Catalog [ARCHIVED CATALOG]
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HC 116 - Introduction to the Pantry and Garde Manger
Credit Hours: 4
Acquaints the student with preparation and storage techniques necessary for the operation of a commercial kitchen’s pantry area. Sandwich and hors d’oeuvre production is practiced, as is the attractive presentation of various salads. Introductory level food carving and display techniques are demonstrated, with individual practice encouraged. Other topics will include salad dressings, breakfast preparations and dairy products, with a sensory evaluation of an international assortment of cheeses.
Concurrent Registration: HC 114
F (C, N)
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