CLR 203 - Advanced Garde Manger and Charcuterie Techniques
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 202
Students in this course learn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students produce forcemeat items such as sausages, pâtés, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats are produced. Students make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course.
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Operate kitchen equipment commonly used in the production of charcuterie products.
- Discuss how advanced Garde Manger techniques can increase the profitability of foodservice operations.
- Explain procedures for curing, brining and smoking meat and seafood.
- Produce smoked and cured meat products.
- Describe the differences between the five basic forms of forcemeat.
- Produce pâté, galantines, terrines and fresh sausages.
- Explain how cheese is made.
- Garde Manger history
- Curing and smoking
- Vegetarian charcuterie
- Gelatin and chaud froid
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
- Critical Thinking & Problem Solving
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