CUL 238 - Garde Manger

Credits: 3
Variable Credit Course: No

Lecture Hours: 11
Lab Hours: 33
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Theory and practice of garde manger principles. Charcuterie, cheese making, appetizer assembly, advanced garnishes and advanced sauce making.

Prerequisite: CUL 185 with a C or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Identify modern sauces, salsas, coulis, purees and other miscellaneous sauces.
Explain the function of salt in osmosis, dehydration and fermentation.
Develop accurate mise en place sheets and apply in daily lab.
Produce various forcemeats to include straight, country, gratin and mousseline styles.
Describe the cheese making process.
List the principles of presenting appetizers.
Demonstrate advanced presentation and garnishing techniques.
PROGRAM OUTCOME: Explain and apply safety and sanitation.
Produce fresh style cheese.

Course Contents

Cold soups.
Composed salads.
Appetizers, hors d’oeuvres and first course items.
Advanced techniques in Sandwiches.
Classical Garde Manger.

Instructional Units: 3.25