Intermediate Garde Manger

CAI-218 : Intermediate Garde Manger

Academic Level:
Undergraduate
Department:
Culinary Arts
Subject:
Culinary Arts
Prerequisites:
None
Corequisites:
None
Credits:
2

An introduction to the preparation of vegetable and fruit carvings, ice sculpturing, aspics, chaud-froid, and timbales through lectures, demonstrations, and hands-on experience. Emphasis will be placed on the proper techniques of garde manger preparations, terminology, departmental structure and design, and the use of various equipment and tools. Students are also introduced to the preparation of marinades, mousses, pickling, canning, pates, forcemeats, galantines, sausages and charcuterie. The techniques, terminology, planning and design of buffets are also learned and practiced.