THE ART OF GARDE MANGER

Catalog description

The course will expose the student to different types of the culinary techniques, history of the Garde Manger kitchen and its vocabulary. The production of cheeses, fruits, antipastos and crudités platters, vegetables carvings and caviar presentations. Different styles of food plated presentations for b uffets, and the preparation of hot and cold hors - d’oeuvre, forcemeats, sausages, pates, terrines, “Foie Gras”, galantines and roulades, curing and smoking techniques and sushi. A product development research work is an important part of the successful comp letion of this course. Students will be encouraged communication and use the internet as a research tool. The course will use the internet as a research tool, MS Words for paper and projects and Blackboard as means of communication.