CUL 220 - Introduction to Garde Manger

• Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
• Define and describe hors d’oeuvre, appetizers and canapes.
• Explain the importance of presentation and garnishing for hors d’oeuvre, appetizers, and canapes.
• Prepare a variety of hors d’oeuvre, appetizers, canapes and basic garnishes.
• Evaluate the quality of hors d’oeuvre, appetizers, and canapes.
• Define aspic gelee and describe its functions. Demonstrate fundamental skills in the prepareation of uses of aspic.
• Evaluate the quality of aspic gelee and items coated with it.
• Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage.
• Prepare and present a variety of forcemeat products.
• Evaluate the quality of forcemeat products.
• Demonstrate food presentation techniqus using a variety of plates, platters and trays.
• Evaluate the quality of prepared plates, platters and trays.
• Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow and ice carvings).
• Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking).
• Prepare foods for preservation and prepare preserved foods. 
• Evaluate the quality of preserved foods.
• Define and describe a variety of cheese categories.
• Discuss how various cheeses are made and their uses.
• Use cheese as an ingredient in receipes.
• Taste various cheeses and evaluate their quality. 

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. List basic menu principles including menu layout and design.
2. Create menu item descriptions following established truth in menu guidelines.
3. Determine menu prices utilizing proper cost controls and appropriate technology.
4. Develop a variety of menus including a la carte, cycle, ethnic, holiday, banquet, reception and buffet. 

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