COURSE DESCRIPTION: Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
|FALL 2018: COURSE DETAILS|
|CLASS # 45197||SECTION: 01L||SESSION: 15W|
|INSTRUCTOR: Mary Bright||CREDITS: 0.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 145|
|LOCATION: GLENNS||DAYS: W||ROOM NUMBER: 0115|
CLASS TIMES: 11:30 AM – 02:30 PM
NOTES: Requires enrollment in HRI 145-01.
This course description page is updated daily for your convenience. Please login to myRCC to view real-time course listings and to register.