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

This course introduces the student 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'ouevres and ice carvings, and cake decorating for all occasions.  Registration with the American Culinary Federation Educational Foundation Apprenticeship and permission of instructor are required.