Mar 28, 2024  
2020-2021 Catalog 
    
2020-2021 Catalog [ARCHIVED CATALOG]

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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:

  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.
Listed Topics
  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
Reference Materials
Textbook, program knife kit and uniform.
Approved By: Bullock, Quintin Date Approved: 02/28/2017


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