CA 250 - Garde Manger

Credits: 5
LAB hours per week: 10
Students apply preservation techniques of ‘The Cold Kitchen’ with fine dining, buffet, and catering applications in mind. Extensive exploration of appetizer construction includes canapés, charcuterie, plating, and buffet design. Various curing, brining, and smoking techniques are covered in the production of cured meat and seafood products. Emphasis is placed on aesthetics and uniformity for large batch production.
Course Outcomes:

Identify the catering sequence from inception through event completion.
Create a production preparation list for a catered event.
Arrange platters and presentations for cold food display.
Demonstrate Charcuterie preparation, equipment, storage, and sanitation.
Produce a wide variety of vinaigrette’s, dressings, sauces and their applications.
Compare and contrast simple, bound, and composed classic salads.
Prepare a variety of hors’d oeuvre with emphasis on intricate canapes and garnishes.
Demonstrate cheese making and fresh cheese production methods.
Use multiple flavors and textures of cheese plated for a tasting that is enhanced by animal breed, terroir, and style of production.
Execute proper curing and preservation techniques including pickling, fermentation, and canning.
Produce a variety of force meats as they pertain to sausages, pates, rillettes and terrines.
Practice mis-en-place in quantity food production.
Use ServSafe, operation, cleaning, and maintenance methods for safety and equipment use in a commercial kitchen.
Apply teamwork, time management, and decision making skills required in a production environment.

Course Topics:

Catering sequence
Appetizers
Buffet salads with appropriate garnishes
Sausages, pates, galantines, mousse and terrines
Catered event
Cold food display
Charcuterie equipment, sanitation, preparation, and storage