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Course Information
Family & Consumer Sciences
FC00095
Garde Manger
85.00
Students will be able to define and demonstrate preparation of salads, fruits, hors d'oeuvres and cold appetizers. Skills in garnishing and plate presentation and buffet catering are taught.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Define types and components of salads and salad dressings
- Demonstrate preparation of three types of salads and of two salad dressings
- Define fruits for food service use
- Demonstrate preparation of fresh fruit platter
- Define types of hors d'oeuvres, appetizers and charcuterie
- Define garnishing methods and tools
- Demonstrate garnishing and plate presentation techniques
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments, lab activities and work study/employability evaluations.

Hospitality: Cold Food/Prep Cook - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Hospitality
ProStart Certification
http://www.nraef.org/prostart

Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
American Culinary Foundation (Culinary Concepts)









National
Restaurant Association Educational Foundation

American
Culinary Foundation (Culinary Concepts)
On Cooking, Techniques of Culinary Fundamentals, 3rd edition, Labensky, Sarah R. and Hause, Alan M., Prentice-Hall, Inc.

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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Apprenticeship Program
Hospitality & Tourism Restaurant Food & Beverage Services Sous Chef