HOSP 241 Garde Manger and Menu Planning

Credit Hours: 
6.00
Course Description: 

Emphasizes the art of food preparation with a focus on cold foods. Covers the preparation and presentation of salads, sandwiches, hors d'oeuvres, cold sauces and dressing, pâté/terrine, and sausage. Offers in-depth instruction in catering, menu planning, and American cuisine leading sauces and their respective small sauces.

Prerequisites: 
HOSP 231
Co-requisites: 
None