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Garde Manger
GARDE MANGER
CLASS CODE: CA 270 CREDITS:  2 FEE:  $25.00
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

DESCRIPTION: The art of Garde Manger will be practiced, including cold food presentation, preparation, and presentation.
TAUGHT: Fall
CONTENT AND TOPICS: History of the Garde Manger; Utilization; Preservation;
Hors D'Oeuvres; Visual Composition & Presentation;
Flavoring Cold Foods; Cold Sauces and Cold Soups;
Cheeses; Vegetable Carving; Semi-Sauce Spreads; Charcuterie; Center Pieces/Salt Dough;
Gelatin/Aspic; Chaud Froid; Ice Carving.

GOALS AND OBJECTIVES: 1. Learn how to season cold foods.
2. Demonstrate proper preservation techniques.
3. Prepare basic hors d'oeuvres.
4. Learn the difference between jams, jellies, preserves, & compotes and how to prepare them.
5. Understand and demonstrate proper presentation and garnishing techniques.
6. Demonstrate an understanding for basic charcuterie technique through application.
7. Understand cheese production.
REQUIREMENTS: Portfolio/Journal; Competencies; Examinations/Quizzes/Worksheets; Peer Evaluations; Instructor Evaluations
PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: August 2001