CUL 218 Garde Manger

6 CR

This course introduces students to the proper techniques, procedures and implementation of the Garde Manger chef. Students will create and prepare various hot and cold foods common in the professional Garde Manger kitchen. Sausage making, cheese making, fermentation, food preservation, curing, cold and hot smoking, preparation of pates, terrines, galantines, hot and cold hors d’oeuvres, canapés, mousses and modernist cooking techniques are included in the course. Also covered are cold food decoration techniques, cold platter and appetizer buffet design and presentation.
Prerequisite(s): CUL 144, CUL 146, and CUL 150 all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 211 and CUL 222, both with a C- or higher or concurrent enrollment in CUL 211 and CUL 222.