CUL 117 - Garde Manger II

Credits 3
Students will roast, cure, rub and brine a variety of meats for deli and pantry service. Basic charcuterie fundamentals of forcemeats for galantines, terrenes, sausages and aspic are prepared. Production of a composed cold platter for eight to include chemise, galantine, tureen and one solid protein smoked, poached, roasted, braised or grilled. Accoutrements of salad, two standing garnishes and one sauce to be presented and judged per ACF cold standards food quality, sanitation observed.

Course Outcomes

Prepare a variety of cold salads, chutneys, sauces to accompany charcuterie platter illustrating and good nutritional balance, texture and flavor compatibility.
Prepare a variety of beef and poultry cured and smoked products utilizing correct curing salt amount, texture, taste, aroma, color and instructor standards.
Demonstrate the ability to prepare a variety of forcemeats based on classical formula. With correct mise en place and garnish assembly to illustrate smooth texture and even seasoning per instructor specifications.