CA 150 - Garde Manger

• Explain the Garde Manger profession and its history.
• Produce and use a wide variety of vinaigrettes, dressings, sauces.
• Demonstrate Charcuterie preparation, equipment, storage, and sanitation.
• Create a production preparation list for a catered event.
• Arrange platters and presentations for cold food display.
• Compare and contrast simple, bound, and composed classic salads.
• Prepare a variety of hors d’oeuvres with emphasis on intricate canapés and garnishes.
• Demonstrate cheese making and fresh cheese production methods.
• Use multiple flavors and textures of cheese plated for a tasting enhanced by animal breed, terroir, and style of production.
• Execute proper curing and preservation techniques including pickling, fermentation, and canning.
• Produce a variety of forcemeats for sausages, pâtés, rillettes, and terrines.
• Practice mise-en-place in quantity food production.
• Apply ServSafe, operation, cleaning, and maintenance methods to ensure safety and safe equipment use in a commercial kitchen.
• Demonstrate teamwork, time management, and decision-making skills required in a production environment.

1. The history and profession of Garde Manger
2. Classic and contemporary vinaigrettes, dressing and sauces.
3. Simple, bound and composed salad production.
4. Hors d’oeuvres, canape and appetizer production
5. Cheesemaking
6. Curing & preservation techniques
7. Forcemeats production