Garde Manger

Catalog description

"Garde Manger" is the name of the discipline, the position in the kitchen, and the physical environment in the kitchen in which it is performed. In the kitchen, it is a cool, well-ventilated area where cold dishes (such as salads, hors d'oeuvres, appetizers, canapes, pates and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manager or the pantry chef. This course provides students with a basic understanding and instruction on preparatory skills which produce cold soups, sauces, salads, sandwiches, cured and smoked foods; sausages, terrines, pates, galantines and roulades; cheese, appetizers and hors d'oeuvre; condiments, crackers and pickles as well as buffet development. Additional topics in this course include buffet plating and presentation as well as cheese and charcuterie board design.