HMV 0946 Apprenticeship - Culinary Arts - Garde Manger (N)

In this course, students are introduced to specialty culinary arts techniques in both classroom instruction and in the kitchen lab. Course content includes preparation and service of dips and basic desserts, garnishing and presentation of hors d'oeuvres, and baking fundamentals.  Registration with the American Culinary Federation Educational Foundation Apprenticeship and permission of instructor are required.

48 hours

Corequisites

HMV 0943