CULA 146 Garde Manger

4 credits

Students will apply techniques of pickling, brining, curing and smoking and the preparation of forcemeats and mousses. Modern ways of designing, arranging and decorating food platters for practical and show purposes are emphasized and practiced.

Students are introduced to the basic function and structure of the cold kitchen, pantry, reception foods, a la carte appetizers, and grand buffet arrangements. Students learn how to prepare sandwiches, salads, dressings, cold sauces, canapés, hot and cold hors d’oeuvres, appetizers.

Prerequisites: CULA 120 or instructor permission.

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

Create cold sauces, dressings, dips and butter components
Perform basic principles of food presentation and platter layout/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, herbs, and spices associated with the cold food