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May 15, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 212 - Garde Manger
PREREQUISITES: HOSP 106 - Pantry and Breakfast
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Summer, 2011
This course will help students develop skills in producing a variety of hot - served cold food products as it relates to the garde manger area. Students will prepare items appropriate for buffet presentation, including decorative pieces such as tallow and ice sculptures.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Identify and use tools and equipment for Garde Manger, emphasizing safety and sanitation procedures.
- Demonstrate basic garnishes.
- Develop skills in the preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, canapés and hor d’oeuvres.
- Demonstrate skills in the preparation and uses of aspic.
- Develop skills in the preparation of forcemeats such as pates, galantines, balletines, terrines and sausages.
- Prepare mousses and gelatins.
- Demonstrate food presentation techniques, i.e. platters, bowls and plates.
- Produce decorative pieces to include fruit, vegetable carvings and accompaniments.
- Plan and develop a show piece presentation.
- Discuss food delivery systems such as banquets, buffets and catering.
COURSE CONTENT: Topical areas of study include -
- Show piece presentations
- Forcemeats, terrines and galantines
- Carvings
- Appetizers and hors d’oeuvres
Course Addendum - Syllabus (Click to expand)
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