CLR 202 - Basic Garde Manger Techniques

 
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.

1. Practice the principles of kitchen safety and sanitation.
2. Explain duties and type of work done in Garde Manger department.
3. Prepare simple vinaigrette and mayonnaise based salad dressings.
4. Identify a variety of salad greens and properly prepare them for salad production.
5. Produce chilled soups, sauces, salsas, dips and pickles.
6. Make various sandwiches.
7. Prepare various appetizers, canapés and hors d’oeuvre.
8. Carve vegetables and fruits to produce plate and buffet centerpieces.
9. Develop a menu and organization plan for an hors d’oeuvre reception.

1. Emulsions
2. Chilled soups
3. Side salads
4. Entrée salads
5. Pickles
6. Sandwiches
7. Hors d’oeuvre
8. Salsas, dips and spreads
9. Fruit presentation
10. Ice carving

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