HOSP 212 - Garde Manger

1. Prepare an example of spice rubs and herb blends.
2. Demonstrate effective techniques of preparing and presenting food items that maximize the flavor and esthetic quality of the products used.
3. Identify tools, equipment and products typically used in Garde Manger with emphasis on proper food handling, including safety, sanitation, and storage.
4. Demonstrate proficiency using knives and garnishing tools to achieve professional quality results when producing garnishes.
5. Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when serving quantity foods.
6. Produce sandwiches and assess and evaluate their quality.
7. Produce and evaluate Canapes, Hors d’ Oeuvres and Appetizers and explain their history and identify international ingredients.
8. Produce an attractive fruit, cheese and vegetable tray using form and functionality.
9. Produce various types of pickled, smoked and cured items and explain the history and techncial importance of curing, brining, pickling and smoking in preserving these foods to maintain flavor, quality, and sanitation.
10. Define, produce, evaluate, and utilize the various types of forcemeats including sausages, pate, terrine, mousse, and utilize aspic as a form of garnish or binder in a salad, pate, or canape.
11. Describe cheese categories, where they come from, how they can be used in recipes and be able to evaluate the quality of items produced. 

• Show piece presentations
• Forcemeats, terrines and galantines
• Carvings
• Appetizers and hors d’oeuvres

 
Course Addendum - Syllabus (Click to expand)