Official Course Description: MCCCD Approval: 06/26/90
HRM235AB 19906-19915	LEC LAB	0.50 Credit(s) 1.25 Credit(s)	0.50 Period(s) 3.75 Period(s)
Culinary Arts III (Garde Manger)
Theory and practice in planning and producing salad and pantry items for a commercial kitchen. Preparation of vegetable and fruit salads, meat and cheese plates, and appetizers. Planning, setting-up, and scheduling of dining room service included. Prerequisites: Admission to the program or permission of department. Corequisites: HRM231 and HRM233.