CUL 270 Garde-Manger II

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

This course is designed to further students’ knowledge in basic cold food preparation techniques and pantry production. Topics include pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces.

Pre-requisite(s): C or better in CUL 110, CUL 140, and CUL 170.
Course is typically offered in Spring.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Demonstrate cold food preparation.
Demonstrate food presentation techniques.
Demonstrate proper preservation techniques used in the cold kitchen.
Prepare forcemeats.
Prepare cold sauces.
Prepare savory mousses.
Design, setup and serve a cold buffet using garde manger prepared foods and show pieces.
Evaluate a classical cold buffet.