CUL-200 Garde Manger and International Cuisine
This is the third and final course in the culinary technical program. This course will explore the garde manger and charcuterie disciplines as well as other traditional preservation methods. The course will also address the pastry discipline and discuss the role of the modern pastry chef in today’s foodservice industry. This course will examine the revival of local foods and artisanal products and students will develop tastings menus to feature these ingredients.
Course Learning Outcomes
- Identify ways to develop ancillary products using both modern and classical garde manger techniques to add profitable value to menus.
- Identify, source, and menu locally available seasonal ingredients.
- Identify the essential components of a composed pastry dish.
- Develop advanced pastry menu concepts featuring multiple compatible components.