GARDE MANGER

Catalog description

This course is a study of specialty foods and garnishes. It will cover techniques of the cold kitchen, specialized vocabulary, and particular ingredients and know how to handle them correctly. Students will learn to prepare canapés, hot and cold hors d’oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages while maintaining sanitation standards. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets. Students will be encouraged to use scientific and quantitative reasoning, c ritical thinking while maintaining good communication and use the internet as a research tool.