HTOR 260
Garde Manger.
West Virginia University · UGRD · Fall 2026
1 section
Catalog description
PR: HTOR 110 and HTOR 111 and HTOR 120 and HTOR 150 and HTOR 230 . Students will learn about the art and history of curing and preserving meats and fish, as well as pickling vegetables and confiture. Brines, marinades, and sauces made from vinegars and oils will also be studied. Additionally, students will learn techniques to create products to enhance eye appeal and flavor that are critical in the culinary discipline.
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Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #west_virginia_university-7197Fall 2026UGRD3 credits
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