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Course Information
Family & Consumer Sciences
FC00179
Introduction to Garde Manger
50.00
This course teaches the student about the positions of pantry chef and the responsibilities of cold food preparation.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Understand the garde manger
- Identify and prepare dressings and dips
- Understand the purpose of salads
- Prepare green salads
- Use other ingredients in salads
- Prepare composed salads
- Understand types of cheese
- Buy, handle and store cheese
- Serve cheese
- Cook with cheese
- Identify types of cold food presentations
- Identify elements in cold food presentations
- Prepare centerpieces and garnishes
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- 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/
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Management-Assistant