IMPORTANT NOTICE: Campus Network Outage (Upgrade)

On Friday, July 31st between 7:00AM and 6:00PM; ALL Systems in ALL Buildings (including NHHEC) will be affected as there will be NO Voice, NO Data, and NO Wireless connections to any building during this time.  Blackboard Users: From off-campus, you will be able to access Blackboard during the network outage by using the following link: https://hudsonccc.blackboard.com/


  • CAI-218 : Intermediate Garde Manger

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Prerequisites:
    50
    Corequisites:
    None
    Credits:
    2
    An introduction to the preparation of vegetable and fruit carvings, ice sculpturing, aspics, chaud-froid, and timbales through lectures, demonstrations, and hands-on experience. Emphasis will be placed on the proper techniques of garde manger preparations, terminology, departmental structure and design, and the use of various equipment and tools. Students are also introduced to the preparation of marinades, mousses, pickling, canning, pates, forcemeats, galantines, sausages and charcuterie. The techniques, terminology, planning and design of buffets are also learned and practiced.