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: Fall 2024
Course Type: Credit - 3 Credits
Section: 300
Ways to take the class: Face-to-face
Days: Varies
Time: 12:00PM to 1:00PM
Start Date: 08/26/2024
End Date: 12/15/2024
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 12:00-5:00pm at the HCAT building. Wednesday 12:00 pm to 1:00 pm for lecture, 1:00-5:00pm for lab. Note: Student must provide the required uniform, knife kit and culinary add-on kit. DDA This section is participating in the Direct Digital Access program. A course materials fee of $23.75 + 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.