CUL-2200 Garde Manger

Credits 3
This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d’oeuvres, canapes, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning.
Prerequisite(s): HSM-1550, CUL-1100, and CUL-1150.
Formerly CUL-2200 Garde Manger and Catering.
1 class/4 lab hours.
Course Outcomes

Identify the history of Garde Manger and the modernization of presentation and techniques used in cold food preparation.
Define essential components for storing food, preserving food, and serving cold dishes.
Analyze the ingredients, flavors, and flavorings used in cold production.
Develop knife skills for production of garnishes and cold food items.
Demonstrate common practices for cleaning and sanitizing in a kitchen workspace.
Demonstrate preparation methods for a variety of cold foods.