CUL 104  Garde Manger

3 Units (Degree Applicable)
Lecture: 36   Lab: 54
Prerequisite: HRM 52 and Students must present a valid Food Safety Manager Certification.

Embark on a culinary journey into the fascinating world of the Garde Manger, the cold kitchen, essential to any professional culinary operation. This foundational course will equip students with the fundamental techniques and knowledge required to excel in the preparation and presentation of a diverse range of cold dishes. Through hands-on practice and theoretical exploration, students will master essential skills in charcuterie, pates and terrines, salads and dressings, canapes and hors d'oeuvres, cheese and fruit platters, and buffet presentation. Emphasis will be placed on food safety, sanitation, proper knife skills, flavor development, and creative plating. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.
Course Schedule