CUL 303 - Garde-Manger

4 Credit Hours

Prerequisite: CUL 302 Garde-Manger is one of the most important courses culinary students take-and it’s often the first kitchen station that a new chef will encounter. This reflects the latest garde-manger trends, techniques, and flavors, including brining ratios, fermented sausages, micro greens, American cheeses, tapas menus, “action” buffet stations, and ice carving. This course covers the principles of preparation of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation are studied and applied in the laboratory kitchen. (FA, SP)