Garde Manger

Catalog description

Prerequisite: Grade of C or better in CUL 203 or concurrent enrollment in CUL 203 ^ The course will explore both the practical application of classic preservation methods along with modern cold food preparation techniques and pantry production. Traditional approaches, elements of artistry, new culinary concepts, and innovative methods will be addressed. Examples of various foods to be prepared will be: cold sauces and condiments, hot and cold sandwiches, cured and smoked foods, sausage production, terrines and pâtés, cheeses and hot and cold hors d' oeuvres. Various styles of presenting food and preparing buffets will be also be emphasized. Upon completion, students should be able to exhibit an understanding of the cold kitchen and its related terminology. This course will provide the fundamentals necessary to build Garde Manger skills, which are essential for all foodservice professionals. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available