CMGT 265 Garde' Manger

This course focuses on the methods and theories relating to cold food production and presentation. Topics covered in the course include the preparation of fruits and vegetables, canapés and hors d'oeurves, charcuterie, pates and terrines, platter and other buffet displays. Students will learn not only preparation of cold foods but also proper handling and presentation of cold food items.

Credits

3

Prerequisite

CMGT 100 and CMGT 115

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. Develop proper cold food handling skills.
2. Demonstrate the techniques of various cold food preparations.
3. Develop proper charcuterie skills.
4. Perform a cold food buffet.
5. List and comprehend the various types of pates and terrines.
6. Develop an elegant display using various types of fruits and vegetables.

Course Objectives

1. Develop proper cold food handling skills.
2. Demonstrate the techniques of various cold food preparations.
3. Develop proper charcuterie skills.
4. Perform a cold food buffet.
5. List and comprehend the various types of pates and terrines.
6. Develop an elegant display using various types of fruits and vegetables.