'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 81 Course Image

HRM 81 - Garde Manger
               (3.0 units)
Preparation and presentation of cold kitchen foods including: sauces, soups, salads, sandwiches, appetizers, hors d'oeuvres, and buffets.
 
(36 hours lecture;   54 hours lab;   Degree applicable, CSU)
Co-requisite:   HRM 52 - Food Safety and Sanitation
                    or current ServSafe, NRFSP, Prometric certification.

Course Measurable Objectives:

  1. Assemble mise en place based on menu item being produced.
  2. Demonstrate accuracy in following standard recipes.
  3. Demonstrate procedure for preparing sauces and dressing
  4. Demonstrate procedure for preparing sandwiches
  5. Demonstrate procedure for preparing canapes, and hors d'oeuvres.
  6. Design and set-up a buffet for a catered event.
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