CULH 2040 - Garde Manger

Credit Hours: 3.00

Objectives:

1. Identify cold soups and sauces used in the Garde Manger area of a foodservice establishment.
2. Use a food processor and blender.
3. Analyze and evaluate the quality of soups and sauces produced in conjunction with the foods served.

Outcome 2: Upon completion of this course, students will be able to produce an assortment of sandwiches.

Objectives:

1. Explain the history and defining characteristics of the sandwich, as well as the most popular modern variations.
2. Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich.
3. Produce both hot and cold varieties of sandwiches.
4. Assess and evaluate the quality of sandwiches produced.

Outcome 3: Upon completion of this course, students will be able to create displays with fruit, cheese, and vegetables.

Objectives:

1. Demonstrate proficiency using knives and garnishing tools to achieve professional quality results when producing vegetable and/or fruit carvings.
2. Produce an attractive fruit, cheese, and vegetable tray using form and functionality.

Outcome 4: Upon completion of this course, students will be able to perform various food preservation techniques.

Objectives:

1. Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and sanitation.
2. Produce various types of pickled, smoked, and cured items that represent the Garde Manger pantry.
3. Assess and evaluate the quality of items produced.

Outcome 5: Upon completion of this course, students will be able to produce Forcemeats and Aspic.

Objectives:

1. Define the various types of forcemeats including sausage, pâté, terrine, and mousse.
2. Produce an assortment of sausages using casings and free form.
3. Produce a variety of pâtés, mousses, and/or terrines to include vegetables and proteins.
4. Utilize different types of binders in the process of making a forcemeat to include aspic, panadà, or other binding agent.
5. Utilize aspic as a form of garnish or binder in a salad, pâté, or canapé.
6. Assess and evaluate the quality of items produced.

Outcome 6: Upon completion of this course, students will be able to compare various categories of cheese.

Objectives:

1. Describe, identify, and evaluate the various categories of cheese and include several types and names of cheese associated with each category.
2. Identify the largest cheese producing areas of the United States and other parts of the world.
3. Describe how best to use various types of cheese and utilize cheese in a recipe.
4. Assess and evaluate the quality of items produced.

1. The Professional Gardé Manager
2. Cold Sauces and Cold Soups
3. Salads
4. Sandwiches
5. Cured and Smoked Foods
6. Sausage
7. Terrines, Pates Galantine, and Roulades
8. Cheese
9. Appetizers and Hors d’oeuvres
10. Condiments, Crackers, and Pickles
11. Buffets
12. Final