Garde-Manger

Catalog description

This course introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects the American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include pantry functions; garnishes, carving, and decorating; buffet presentation; cold preparations; hot and cold sandwiches; salads, dressings, and relishes; breakfast preparation; hot and cold hors d'oeuvres; chaud froids, gelees, and molds; and pates and terrines. Laboratory practice parallels class work. Must pass with a C or Higher