Prepare traditional cold foods including salads, sandwiches, appetizers, hors d'oeuvres, charcuterie, and terrines. Use traditional preservation techniques and create decorative centerpieces for a final buffet presentation. Lab fee $290. Prerequisite: HRM 123 or HRM 203 or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit.
Term: Spring 2025
Course Type: Credit - 3 Credits
Section: 500
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 01/27/2025
End Date: 05/18/2025
Location: Off-Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16 - Only a few seats left!
Section Info: This section meets in-person from 5:30:30-10:30pm at the HCAT building. Monday 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform, knife kit and culinary add-on kit. This section is participating in the Direct Digital Access program. A course materials fee of $35.00 tax will be charged to your student account when you register. Your course materials will be accessible in Canvas on or before the first day of class. For more information, visit http://bit.ly/AACC-DDA