CUL 170 Garde-Manger I

Lecture: 1 Lab: 4 Clinic: 0 Credits: 3

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

Pre-requisite(s): C or higher in CUL 110 and CUL 140.
Course is typically offered in Fall and Spring.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Demonstrate proper use of tools and equipment used in garde manger kitchen, emphasizing safety and sanitation procedures.
Identify herbs, spices, cheeses, and greens used for specific recipes through product identification.
Develop recipes for sandwiches, salads, dressings, cold sauces, appetizers, hors d’ oeuvres, and cold soups to meet production needs.
Prepare and serve sandwiches, salads, dressings, cold sauces, appetizers, hors d’ oeuvres, and cold soups.