CHEF 1310 (NT) - Garde Manger

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2

A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods.
Prerequisite(s): CHEF 2201
Fees: Course fee: $45. Coordinating Board Approval Number: CIP: 12.0503.