May 14, 2025  
2025-2026 Workforce Education Catalog 
    
2025-2026 Workforce Education Catalog

UCUL 150 - Garde Manger


Introduction to the fundamentals of Garde Manger. Includes care of equipment, sanitation, and knife skills. Also includes basic sandwiches; herbs and spices, composed salads, bound salad greens; dressings (emulsified and non-emulsified); charcuterie; terrine; and other aspects of garde manager food preservation and preparation.

Prerequisite(s): CUL 105 and CUL 140.
Corequisite(s): CUL 130 and CUL 160

Information: Learners are required to pass the National ServSafe Exam prior to enrollment in additional Hospitality or Culinary classes.  

  button image Prior Learning and link to PLA webpage



Course Learning Outcomes:
  1. Identify the variety of equipment used in Garde Manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner., 
  2. Demonstrate proper basic knife skills. 
  3. Identify common herbs and spices. 
  4. Practice commercial cooking techniques. 
  5. Prepare a variety of foods to include but not limited to: assorted soups, cheeses, pate and types of sausage, salad greens, basic sandwiches, emulsified and non-emulsified dressings.

Outline:
  1. Care of Equipment
    1. Identify and Clean 
      1. Slicers 
      2. Grinders 
      3. Buffalo Choppers 
      4. Food Processors 
      5. Fixing Machines 
    2. Pate Molds 
      1. Terrines 
      2. Timbales 
  2. Dressings: Emulsified and Non-Emulsified 
    1. Vinegars 
    2. Oils 
    3. Binders 
    4. Mustards 
    5. Mayonnaise 
  3. Knife Skills 
    1. Brunoise 
    2. Dice 
    3. Julienne 
    4. Chiffonade 
  4. Basic Sandwiches 
    1. Types 
    2. Preparation 
    3. Presentation Techniques 
  5. Herbs and Spices 
    1. Herbs- identification 
      1. Basil 
      2. Cilantro 
      3. Thyme 
      4. Rosemary 
      5. Mint 
      6. Oregano 
    2. Spices - identification 
      1. Nutmeg 
      2. Pepper 
      3. Cinnamon 
      4. Allspice 
      5. Cloves 
      6. Ginger 
  6. Salad Greens 
    1. Washing and Storage 
    2. Types 
      1. Romaine 
      2. Bibb
      3. Endive 
      4. Frisee 
      5. Oakleaf 
    3. Serving Techniques
  7. Commercial Cooking Techniques
    1. Saute and Sweat 
    2. Grilling 
    3. Poaching and Simmering  
    4. Blanching 
    5. Braising 
  8. Soups 
    1. Clear 
    2. Cream 
    3. Hot 
    4. Cold 
  9. Sausage and Pate 
    1. Types 
    2. Preparation 
    3. Presentation Techniques
  10. Cheese 
    1. Types 
    2. Identification 
    3. Prepartion