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 HRM 203 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit. Typically offered at GB; fall and spring terms.

Course Outcomes:

Define the role of the Garde Manger kitchen within the kitchen brigade.
Define elements of Garde Manger.
Design and produce show platters using edible garnishes.
Display and practice professionalism and positive character dispositions that are necessary for success in the culinary environment.
Demonstrate professional disposition and workforce skills in all class activities.