CART 145 Garde Manger

4 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