CUL 105 - Garde Manger

3 Credit(s)

Introduction to cooking terminology, techniques, and theories in the cold kitchen. Areas of study include salads, sandwiches, appetizers, canapés, and hors d’oeuvres with emphasis on flavor profiles, visual composition, and buffet presentation. The course also covers traditional and practical use of garniture and accoutrements, along with classic and modern culinary trends.

Prereqs: CUL 104 with a grade of “C” or better
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will identify key terminology and foundational techniques used in the cold kitchen.
CLO 2) Students will analyze flavor profiles and visual composition in the preparation of salads, sandwiches, appetizers, canapés, and hors d’oeuvres.
CLO 3) Students will demonstrate buffet presentation skills using traditional and modern garniture and accoutrements.
CLO 4) Students will evaluate classic and contemporary culinary trends relevant to cold kitchen operations.