Academic Catalogs

CA A200: Garde Manger 1

Course Outline of Record
Item Value
Eff Term Fall 2026
Curriculum Committee Approval Date 12/3/2025
Top Code 130630 - Culinary Arts (CTE)
Units 2 Total Units (Lecture Units 1;  Lab/Other Units 1)
Hours 72 Total Hours (Lecture Hours 18; Lab Hours 54)
Total Outside of Class Hours 36
Total Student Learning Hours 108
Course Credit Status Credit: Degree Applicable (D)
Material Fee Yes
Basic Skills Not Basic Skills (N)
Repeatable No
Open Entry/Open Exit No
Grading Policy Standard Letter (S)

Course Description

Study in the principle of the Garde Manger (cold food) chef. This course will focus on the proper execution of salads, cold sauces, appetizers, hors d' oeuvres, and how they are presented in a buffet service; proper procedures for working with cheeses, smoked and cured meats, and forcemeats including an introduction to the making of sausages, pâtés, and terrines. Study of buffet presentation and the use of non-edible centerpieces. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. PREREQUISITE: CA A120; CA A149; and CA A124 or concurrent enrollment. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

  1. Demonstrate proficiency in the execution of salads, cold sauces, appetizers, and hors d' oeuvres.
  2. Develop skills in safe and sanitary practice of forcemeat recipes, basic smoking and curing techniques, and cheese storage and service.

Course Objectives

  • 1. Demonstrate proper techniques of sanitation, safety, and work simplification.
  • 2. Apply basic cooking methods in the preparation of hors d' oeuvres, appetizers, salads, and cold sauces for buffet service.
  • 3. Generate emulsion sauces and compose a variety of salads.
  • 4. Plan and build basic decorative centerpiece for buffet display.
  • 5. Identify and use tools and equipment related to the garde manger.
  • 6. Illustrate the proper storage and use of cheeses for buffet service.
  • 7. List and explain the basic classification of cheeses.
  • 8. Identify safe and proper techniques for curing and smoking meats.
  • 9. Define and identify the styles and shaping methods of forcemeat.
  • 10. Demonstrate an understanding of the safe and correct procedures for preparing forcemeat.
  • 11. Define culinary terminology utilized by the garde manger.

Lecture Content

  1. Introduction to the professional garde manger.
    1. Basic overview of the history of the garde manger.
    2. Demonstration of the equipment used in the preparation of garde manger menu items.
    3. Definition of basic terminology.
  2. Buffet presentation
    1. Simple plate garnishes
    2. food presentation with emphasis on color, texture, and height.
    3. Centerpiece displays: non-edible sculptures as well as fruit and vegetable carvings.
    4. Sequencing of food items for salad bar.
  3. Techniques of appetizer preparation
    1. Hors d'Oeuvre; Hot & Cold
  4. Canapés and tea sandwiches
  5. Cold Sauces
    1. Dressings
    2. Dips and spreads
    3. Salsas
    4. Coulis
    5. Condiments
    6. Chips, crackers, and crisps
  6. Buffet salad presentation
    1. Explaining the best practices for serving salads for buffet.
      1. Gelatin
      2. Starch
      3. Vegetable
      4. Legume
      5. Fruit
  7. Herbs
    1. Fresh vs. dry
    2. Identification and pairing
  8. Garde manger methods of food preservation.
    1. Marinade
    2. Brine
    3. Pickling
    4. Curing
    5. Smoking
    6. Confit
  9. Preparation of forcemeat.
    1. Sanitation and safe practices
    2. Shaping styles
      1. Pate en croute
      2. Galantine
      3. Terrine
      4. Terminology and equipment identification
  10. Sausage making principles
    1. Identification and proper use of equipment
    2. Process of making basic grind fresh sausages
      1. Ingredients
      2. Casings
    3. Types of sausages
      1. Fresh
      2. Smoked
      3. Dry cured
      4. Emulsion
      5. Regional specialties
  11. Cheese
    1. Discuss the categories of cheese
    2. Storage and building of cheese boards.

Lab Content

  1. Centerpiece garnishes
    1. Fruit and vegetable carving
    2. Non-edible sculptures
      1. Using templates and patterns
      2. Armatures
  2. Cold soups and sauces
    1. condiments
    2. Salsas
    3. Dips and spreads
    4. Chilled soups
  3. Buffet salad presentation
    1. Prepare and present a variety of salads for buffet service utilizing different plating techniques.
    2. Production and use of mayo-based dressings and vinaigrettes.
  4. Appetizer preparation.
    1. Hot and cold hors d' oeuvres
    2. Canapes and tea sandwiches
    3. Tray pass
  5. Preservation techniques
    1. Pan smoking
    2. Cures and Brines
    3. Confit
    4. Rillette
    5. Pickling
  6. Forcemeat preparation and shaping.
    1. Equipment identification and use
    2. Pate
    3. Pate en croute
    4. Terrine
    5. Fresh sausage
  7. Cheese
    1. Producing a cheese board and serving with appropriate accompaniments

Method(s) of Instruction

  • Lecture (02)
  • Lab (04)

Instructional Techniques

Lecture, demonstration, videos

Reading Assignments

Students are assigned reading in text. - 1.5 hours per week (24 hours total)

Writing Assignments

Students will research a buffet theme and create a themed menu.  Menu will include 3 salads with complimentary dressings.  Students will create a recipe packet for the menu and a written explaination of how the menu reflects the buffet theme. - 6 hours total

Out-of-class Assignments

Students will plan and prepare a non-edible centerpiece. - 6 hours total

Study Non-Contact Hours Recommended

36

Methods of Student Evaluation

  • Midterm Exam
  • Final Exam
  • Short Quizzes
  • Written Assignments
  • Projects (Individual/Group)
  • Problem Solving Exercises
  • Skills Demonstration

Demonstration of Critical Thinking

Critique of weekly lab work. Short answer questions in final exam. Practical lab Final.

Required Writing, Problem Solving, Skills Demonstration

Written assignment on themed buffet, menu and recipe creation. Practical lab final

Resources Subscreen

  • Textbook: Gisslen. Professional Cooking, 10th edition. Wiley (2025).
  • Other: . . ().
  • Other: . . ().

Eligible Discipline(s)

  • Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.