2019-2020 Academic Catalog and Student Handbook 
    Jan 16, 2022  
2019-2020 Academic Catalog and Student Handbook [ARCHIVED CATALOG]

CUL-103 Garde Manger

Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
Garde Manger is the art of the cold kitchen. A Garde Manger Chef is considered to be the "keeper of the food" or pantry supervisor, referring to the task of preparing and presenting cold foods. Students will learn to use products from all areas of the kitchen to make a modern menu profitable and sustainable. This course will develop skills in producing a variety of cold foods products including salads, hors d 'oeuvres, cold soups and charcuterie; as well as creating decorative elements for buffet presentation. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 115   or concurrent enrollment and grade of "C" or better in CUL 101 .