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FOOD 525 Garde Manger Laboratory 3.0 Credits

Introduces students to techniques used in the fabrication, selection and preparation of cold buffet production. Items include cold appetizers, canapes, garnishes, hors d'oeuvres, salads, and sandwiches; with additional focus on decoration, form, and presentation of cold food items.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit

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