The page uses Browser Access Keys to help with keyboard navigation. Click to learn moreSkip to Navigation

Different browsers use different keystrokes to activate accesskey shortcuts. Please reference the following list to use access keys on your system.

Alt and the accesskey, for Internet Explorer on Windows
Shift and Alt and the accesskey, for Firefox on Windows
Shift and Esc and the accesskey, for Windows or Mac
Ctrl and the accesskey, for the following browsers on a Mac: Internet Explorer 5.2, Safari 1.2, Firefox, Mozilla, Netscape 6+.

We use the following access keys on our gateway

n Skip to Navigation
k Accesskeys description
h Help
    SUNY Broome Community College
  Jan 22, 2018
Website Catalog
[Add to Portfolio]

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.

Prerequisite- Corequisite
Prerequisites:  BHM 110 Sanitation and Safety, BHM 216 Quantity Food Production, CUL 200 Baking Principles, or permission of department Chair.  All skills required to successfully complete Garde Manger.

Credits: 2
4 Laboratory Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

1.  Understand the role of the professional garde manger.
2.  Perform the preparation or presentatin of:

  • cold sauces and cold soups
  • salads
  • sandwiches
  • cured and smoked foods
  • sausage
  • terrines, patés, galantines, and roulades
  • cheese appetizers and hor d'oeuvre
  • condiments, crackers, and pickles
  • buffer presentation

[Add to Portfolio]