CULA 1600 Garde Manger

This course involves the study of and practice in preparing savory foods, cold dishes, hors d’oeuvres, and other specialty items. The focus is on primary categories of salads, charcuteries, cheeses, fruits, vegetables, preserved foods, sauces, dressings, and garnishes. Emphasis is also on proper production techniques, safe food handling, plating design, and service methods. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 4 lab)

Credits

3 credits

Major Topics

• Introduction to the Garde Manger station, production methods, and best practices

• Terminologies and skills related to Garde Manger

• Overview of types of charcuteries and cheeses

• Preserved food categories and processes of preserving

• Dressings, sauces, condiments, and garnishes

• Preparing, plating, and displaying various specialty food presentations

• Proper holding, presenting, and storing processes

• Evaluation of finished dishes

Outcomes

In order to successfully complete this course, the student will:

1. Describe the primary functions of a Garde Manger station and the categories of food produced.

2. Explain the terminologies, concepts, and skills needed as a Garde Manger chef.

3. Identify the primary types of charcuteries, their preparation methods, and service techniques.

4. Describe the major categories of cheeses, their distinguishing characteristics, and their uses.

5. Compare the characteristics, production methods, and uses of dressings, condiments, and sauces.

6. Compose a variety of cold and warm salad types.

7. Prepare examples of charcuterie, cheese, fruit, and vegetable dishes in individual and buffet-style presentations.

8. Assemble an array of hot and cold hors d’oeuvres in multiple service styles.

9. Examine the types of preserved foods, preservation methods, advantages, and their culinary uses.

10. Evaluate selections of finished dishes for taste, texture, presentation, and quality.