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May 03, 2024
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Catalog 2019-2020 [ARCHIVED CATALOG]
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CART 145 Garde Manger4 credits
Students are introduced to the basic function and structure of the cold kitchen and pantry. Students prepare cold sauces and hot and cold hors d’oeuvres and appetizers. Students will apply the techniques of pickling, brining, curing, and smoking and prepare forcemeats and mousseline. Modern ways of designing, arranging, and garnishing food platters for practical and show purposes are emphasized and practiced.
Prerequisites: CART 135 and CART 140
Corequisites: CART 150
Course Outcomes
Upon successful completion of this course students will be able to:
- Create cold sauces, dips, and butter components
- Perform basic principles of food presentation and platter layout and styling
- Define and use common terms associated with Garde Manger
- Assemble cold appetizers, hors d’oeuvres, and hot and cold reception food
- List and identify ingredients, tools, and equipment associated with the cold food kitchen
Program Outcomes
This course teaches to the following program outcome:
- meet the Skills Standards of American Culinary Federation
Global Outcomes
This course teaches to the global outcome of critical thinking.
Total Hours: 50 Lecture Hours: 30 Lab or Clinical Hours: 20
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