CUL 116 - Garde Manger I

Credits 3
Students learn about the Chaud froid process and preparations of brined, rubbed, smoked and roasted meats. Preparation of compound butters, infused oils and vinegars, coulis and salsas. Curing, pickling, preparation of hors d’oeuvres canapés, tapas, hot and cold buffet platter will be reviewed. Prepared foods, coulis, salsas and accoutrements will be evaluated with an emphasis on taste, textures and colors, and proper food handling techniques. This course involves hands-on training in customer relations with direct daily customer service.

Course Outcomes

Prepare a variety of hors d’oeuvres to include tapas, canapés, chutneys and sauces.
Display proper pickling, curing and smoking procedures.
Demonstrate roasting of turkey and roast beef to be used in Pantry and Deli.
Prepare cold meats for deli and pantry per instructor standards.