CUL 218L - Garde Manger
Instruction on a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. Includes detailed practical instruction on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
NOTE: Proposed program delivery, at the Culinary and Event Center facility, is pending approval by the Middle States Commission on Higher Education.
Prerequisites: BHM 110 Sanitation and Safety, BHM 216 Professional Cooking, CUL 200 Baking Principles, or permission of department Chair. All skills required to successfully complete Garde Manger.
4 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Define and demonstrate the role of the professional Garde Manger.
- Perform the preparation and professional presentation of classical Garde Manger food items.
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