CLR 202 - Basic Garde Manger Techniques
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 117
Description
In this course students develop the skills, knowledge and techniques of the cold kitchen. In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d’oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Explain duties and type of work done in the Garde Manger department.
- Prepare simple vinaigrette and mayonnaise based salad dressings.
- Identify a variety of salad greens and properly prepare them for salad production.
- Produce chilled soups, sauces, salsas, dips and pickles.
- Make various sandwiches.
- Prepare appetizers, canapés and hors d’oeuvre.
- Carve vegetables and fruits to produce plate and buffet centerpieces.
- Develop a menu and organization plan for an hors d’oeuvre reception.
Listed Topics
- Emulsions
- Chilled soups
- Side salads
- Entrée salads
- Pickles
- Sandwiches
- Hors d’oeuvre
- Salsas, dips and spreads
- Fruit presentation
- Ice carving
Reference Materials
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: - Communication
- Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
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