CULA 1330 - Garde Manger

Credit hours: 3

Course Description:
This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced.

Student Learning Outcomes:
Students will be able to:

List and describe the procedure for hot and cold smoking of meats and fish.
Define and use common terms for the Garde Manger department.
Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.
Describe the components of salads and salad dressings.
Prepare a variety of hot and cold sandwiches and crudités.