Emphasizes the art of food preparation with a focus on cold foods. Covers the preparation and presentation of salads, sandwiches, hors d'oeuvres, cold sauces and dressing, pâté/terrine, and sausage. Offers in-depth instruction in catering, menu planning, and American cuisine leading sauces and their respective small sauces.
Goals, Topics, and Objectives
- The Professional Garde Manger
- Cold Sauces and Soups
- Salads and Sandwiches
- Cured and Smoked Foods
- Sausage
- Terrines, Patés, Galantines, and Roulades
- Cheese
- Appetizers and Hors D'oeuvres
- Condiments, Crackers, and Pickles
- Buffet Presentation
- ACF Competition Rules and Guidelines
- American Regional Cuisine
- Cooking with Wine, Beer, and Spirits
- Herbs, Gardening, Local Foods, and Farm Markets
- Market Orders, Product Descriptions, and Market Forms
- Analyze centerpieces for buffet or show presentation.
- Describe the rules for a certified culinary salon.
- Demonstrate the preparation of hors d'oeuvres and appetizers.
- Identify and describe varieties of cheese.
- Explain the procedures for making various types of sausage.
- Recognize and identify aspects of regional American cuisine.
- Enumerate and discuss classical leading sauces and their respective small sauce derivatives.
- Explain how liquors are used in cooking.
- Identify commonly used variety meats.
- Discuss various types of buffets.
- Design a layout for a theme buffet.
- Create a salon-quality cold buffet to meet rules set by the American Culinary Federation.
- Write an Excel-based market order with correct product descriptions and accurate forecast of quantities.
- Prepare a variety of salads, pickles, and cured food using different methods.
- Demonstrate advanced knife skills and classical cuts.
- Prepare a variety of cold garnishes.
- Prepare a cold food display of carved fruit or vegetables.
- Design, prepare and evaluate cold party trays.
- Define aspic gelée and describe it's functions. Demonstrate fundamental skills in the preparation and uses of aspic.
- Identify tools and equipment used garde manger, emphasizing safety and sanitation procedures.
- Prepare and evaluate mousse.
- Prepare and evaluate paté.
- Prepare and evaluate terrine.
- Prepare and evaluate sausage.
- Prepare emulsified sauces.
Assessment and Requirements
• Class Evaluation (15 sessions x 20 pts each): 300 points
• Assignments and Quizzes: 100 points
• Notebook/Folder: 100 points
• Banquet/Event Participation: 100 points
• Final Written Exam: 100 points
• Final Practical Exam: 100 points
Total Possible Points: 800
Grading Scale:
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E
Garde Manger: The Art and Craft of the Kitchen, Current Edition
Professional Cooking, Wiley Plus on-line component, by Wayne Gisslen, (current edition)