HRM 220 - Garde Manger

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Prepare traditional cold foods including salads, sandwiches, appetizers, cheese and hors d’oeuvres. Produce charcuterie; pate, terrines, galantines, and sausages as well as use traditional preservation techniques and create decorative centerpieces. Students will also plan, prepare, and present a garde manger buffet. Lab fee $290.

Prerequisite(s): HRM 123 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.

Course Outcomes
Upon successful completion of this course, students will be able to:

Define the role of the Garde Manger kitchen within the kitchen brigade.
- Define the role of garde manger in traditional and contemporary cuisine.
- Examine current trends in garde manger.
Explore various techniques of food preservation.
Prepare cold sauces such as aspic, Chaud-Froid, gelee, coulis, dressings, vinagrettes, compound butters and marinades.
Prepare assorted appetizers and hors d’oeuvres.
Define elements of Garde Manger.
Analyze production of charcuterie.
Produce charcuterie items, including pate, forcemeats, mousselines, terrines, galantines, and sausages.
Design and produce show platters using edible garnishes.
Identify assorted cheeses.
Compose crudite presentations incorporating variety cheeses.
Design and produce side and entree salads.
Evaluate the design and construction of edible and non-edible show pieces.

Core Competencies
Core 1 Communication Core 3 Information Literacy Core 5 Self Management Core 6 Scientific Reasoning Core 8 Social and Civic Responsibility Core 9 Global Perspective Core 10 Innovative and Critical Thinking