CUL2903: Introduction to Garde Manger
Prerequisite: CUL (HA) 1013
This course is an introduction to three main areas of the cold kitchen: reception foods, plated appetizer and buffet arrangements. Students will learn to prepare canapes, hot and cold hors d'oeuvre, appetizers, forcemeats, pates, galantine, terrines, roulades, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items will be covered. Cheese identification, production, presentation and service will be studied. The student will also explore contemporary styles of presenting foods and buffet preparation.
Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional Costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the student.