CULA 1330 Introduction to Garde Manger

3 (3 lecture hours) Credit Hour(s)

This course provides students with skills and knowledge of the organization, equipment, and responsibilities of the “cold kitchen.” Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, and basic charcuterie items while focusing on the total utilization of the product. Students will also be introduced to the production of reception foods and buffet arrangements.
Student Learning Outcomes:
Upon completion of this course, students will be able to:

List and describe the procedure for hot and cold smoking of meats and fish.
Define and use common terms for the Garde Manger department.
Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.
Describe the components of salads and salad dressings.
Prepare a variety of hot and cold sandwiches and crudités.

Prerequisite(s): CULA 1200 and CULA 1320
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university they intend to transfer to for a baccalaureate degree. The receiving institution always makes the final decision about the transferability of credits.