CES 2030 - Cold Food Preparation and Sanitation

Clock Hours: 65

Delivery Mode
on-ground

Prerequisites: CES-1010

Course Description:
This course will provide the student with a cursory understanding of introductory theory and techniques of Garde Manger - the art of the cold kitchen. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Skills practiced may include cold sauces and soups, salads and sandwiches; cured and smoked foods, sausage, terrines, pâtés, galantines, and roulades; cheese, appetizers and Hors d’oeuvres; and condiments, crackers, and pickles.

Student Learning Outcomes:

The student will master the art of cold kitchen preparations.
The student will master Preparing various cold sauces and soups.
The student will master Making a variety of salads and sandwiches.
The student will master Creating cured and smoked food items.
The student will master preparing cheese, appetizers, and hors d’oeuvres.