Dec 09, 2022  
2022-2023 College Catalog 
    
2022-2023 College Catalog
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CUL 150 - Garde Manger

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

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 manger food preservation and preparation.

Prerequisite(s): CUL 105  and CUL 140 .
Corequisite(s): CUL 130  and CUL 160  
  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, pâté 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. Mixing 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. Sauté 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 Pâté
    1. Types
    2. Preparation
    3. Presentation techniques
  10. Cheese
    1. Types
    2. Identification
    3. Preparation


Effective Term:
Full Academic Year 2019/2020



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