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CULA 2204 - GARDE MANGER
This course focuses on developing the skills used in the garde manger kitchen during the production and presentation of buffets and catered events. Topics of study include the use of appropriate garnishing and presentation techniques, the fundamentals of charcuterie, preservation and curing methods, the preparation of cold soups, condiments and cold sauces, as well as the preparation and study of cheeses. This course is designed to provide practical knowledge and training in organization, designing, and presentation of buffets, platters, and centerpieces. Emphasis is placed on individual as well as team production, sanitation, safety, knife skills, use of equipment, product identification, professional terminology, weights and measures, production timing, and station organization.

Lab
Description
Prerequisites N/A
Corequisites CULA 2204 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description This course focuses on developing the skills used in the garde manager kitchen during the production and presentation of buffets and catered events. Topics of study include the use of approprirate garnishing and presentation techniques, the fundamentals of charcuterie, preservation and curing methods, the preparation of cold soups, condiments and cold sauces, as well as the preparation and study of cheeses. This course is designed to provide practical knowledge and training in organization, designing, and presentation of buffets, platters, and centerpieces. Emphasis is placed on individual as well as team production, sanitation, safety, knife skills, use of equipment, product identification, professional terminology, weights and measures, production timing, and station organization.
Prerequisites N/A
Corequisites CULA 2204 / Lab
Fees N/A
Credits 4.00
Credit Types Standard

LL Lecture Lab
Description This course is designed to provide knowledge and training in cold food preparation, hors d’ouevres, sandwiches, salads, garnishes, pates, terrins, mousses and vegetable carving. The course also will involve designing and decorating buffets and centerpieces.
Prerequisites ( CULA 1203 / Lab <min credit = 6.00> or Instructor Permission Required from WAGNER, MARGO A )
Corequisites N/A
Fees N/A
Credits 4.00
Credit Types Standard

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