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Course
Description
FSHE 209 is a study of basic Garde Manger principles
with emphasis on the development of skills in the preparation of basic
salads, dressings, and specialty items such as aspics, chaud-froids,
forcemeat, pates, terrines, galantines, mousses and charcuterie products. Introduction to ice carving, tallow ad salt
sculpturing and fruit and vegetable carving, exposes students to buffet
presentations and culinary competitions.
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Course
Number/Code:
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FSHE
209; section 33371
Spring 2007
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Course
Title:
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Garde
Manger
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Credits:
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4
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Lab/Lecture
(Hours/Week):
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2 hours
lecture time
23 hours and 20 minutes of lab time
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Class
Location:
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'Ohelo
106
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Class
Days & Times:
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Monday
- Thursday 2:30 PM – 7:50 PM
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Prerequisites:
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FSHE
119 Intermediate Cookery, or Consent of Instructor
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Co-requisites:
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None
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Instructor
Information:
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See
the Instructor Page
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Instructor
Office Hours:
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Monday-Friday;
12:30-1:30 PM
(or by appointment)
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Disability:
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If you have a disability and have not voluntarily disclosed the nature of
your disability and the support you need, you are invited to contact the
Special Student Services Office, 734-9552 (V/TTY), Ilima 105, for
assistance.
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Kapi'olani Community College
University of Hawaii
All rights reserved.
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