Course

10316133 Garde Manger
Course Information
Description
Through independent and group projects, students will solidify their understanding of Garde Manger principles and explore the intricacies of the cold kitchen. Students will gain hands-on experience in essential techniques in cold foods stations including sandwiches, salad dressings, pickles, and charcuterie.
Total Credits
2
Course Competencies (Course Outcomes)
  1. Explain fundamental garde manger terminology, equipment, and food safety principles.

  2. Describe and apply preservation methods including pickling, fermentation, curing, and brining.

  3. Prepare professional salads and sandwiches using appropriate techniques and presentation standards.

  4. Assemble cheese boards, fruit displays, crudités, and other cold presentations using principles of balance and visual appeal.

  5. Produce sausages and charcuterie products using proper fabrication and preservation techniques.

  6. Prepare and present raw bar items and specialty cold foods using industry food safety standards.

  7. Create hot and cold hors d'oeuvres that demonstrate creativity, flavor balance, and professional presentation.

  8. Evaluate finished products while demonstrating professional kitchen organization, sanitation, teamwork, and execution during the capstone and final assessment.

This Outline is under development.