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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. |
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| 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. |
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| REQUIREMENTS: | Portfolio/Journal; Competencies; Examinations/Quizzes/Worksheets; Peer Evaluations; Instructor Evaluations | ||
| PREREQUISITES: | Culinary Arts Major | ||
| OTHER: | |||
| EFFECTIVE DATE: | August 2001 | ||