CUL 133 - Garde Manger

3 Total Credits
Students learn about the process and preparations of brined, rubbed, smoked, and roasted meats. Curing, pickling, preparation of hors d’oeuvres canapés, tapas, and hot and cold buffet platter items will be reviewed. 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. Prepare items appropriate for buffet presentation, including decorative pieces, preparation of coulis, and salsas.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Display a variety of knife skills, ACF defined uniformity, sanitation, and time efficiency.
Prepare a variety of hot and cold hors d’oeuvres, tapas, and canapés.
Prepare herbs, spices, rubs, marinate, aromatics, acids, infused oils, and vinaigrettes in cooking methodologies.
Display proper pickling, curing, and smoking procedures utilizing beef, pork, and fish products.
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.