CLM 140 - Garde Manger & Intl Cuisine

3 Credits
Lecture: 1 Lab: 4

Garde Manger & Int’l Cuisine will equip students with the foundation, knowledge and skills needed to be a garde manger cook/chef. Emphasis is on the operation of the garde manger/cold kitchen, advanced sauces, salads and salad dressings, sandwiches, smoking, curing and preserving meats, sausage preparation, contemporary charcuterie, plated appetizers, hors d’oeuvre, global garde manger, plate and platter presentation, contemporary buffets, garnishing and centerpieces, and molded and sculpted centerpieces. Students may repeat this course once for a maximum of 6 credit hours.

Articulation: 1.2

Prerequisite: CLM 102 with a grade of C or higher
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