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French for keeper of the food, a garde manger is responsible for preparing and presenting cold foods. Learn the basics of cold food presentation, combining the necessary elements of artistry, creativity, and cooking sensitivity. Create properly seasoned cold foods that are also works of art. By nature, presentation is a key element in preparing cold foods; expect a detailed focus on this skill. Wear a white chef's jacket, dark pants and comfortable shoes. Bring a tool kit with the following: a paring knife, chef and bread knife; peeler; spatula; dough cutter; pastry brush; thermometer; and measuring spoons. Prerequisite: CES 2187 Cooking 101: Skill Development or with instructor's approval.
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