HMGT 326
Garde Manger.
Virginia State University · UGRD · Fall 2026
1 section
Catalog description
ELECTIVE: Students will be introduced to traditional and modern preparation techniques of cold entrees, pates, terrines, and galantines. Students plan, organize and set up buffet displays. The course concentrates on the practical techniques of platter presentation and management of related equipment and service ware. Prerequisites: HMGT 107 Food Sanitation and Safety HMGT 221 Principles of Food Preparation.
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001
Availability not recently verifiedClass #virginia-1421Fall 2026UGRD3 credits
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