CULAP 109 - Culinary Arts Apprenticeship - Garde Manger

2 Credits
Develop skills in producing a variety of cold food products and to prepare items appropriate for buffet presentation, including decorative pieces. Evaluate and explain a variety of cold sauces and salad dressings. Describe the characteristics of sandwiches, canapé, appetizers, and hors d’oeuvres. Describe how to evaluate quality and products. Explain the processes of brining, curing, smoking, pickling and preserving foods. Discuss the various cheeses used in today’s garde manger.

Course Outcomes

Identify tools, equipment and products typically used in Garde Manger with emphasis on proper food handling, including safety, sanitation, and storage.
Discuss the principles and philosophies of the Garde Manger kitchen.
Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when feeding quantity foods.
Evaluate a variety of cold sauces and flavoring techniques utilized in the cold food kitchen.
Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette and coulis.
Explain the history and defining characteristics of the sandwich, as well as, the most popular modern variations.
Explain the history and defining characteristics of a hors d’oeuvre, canapé, and appetizer, as well as, give examples of each.
Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich.
Explain the history and technical importance of curing, brining, pickling and smoking in preserving foods to maintain flavor, quality and sanitation.
Describe, identify and evaluate the various categories of cheeses and include several types and names of cheese associated with each category.