Training Course:Garde Manger: The Art & Craft of the Cold Kitchen (Certificate)School/Trainer:The Culinary Institute of America
Hyde Park, New York, United States
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' Traditionally known in restaurants as the area where preserved and cold foods are prepared, today�garde manger has expanded its scope to include appetizers and hors d抩euvres, salads, sandwiches, and accompanying cold sauces and condiments. During Garde Manger: The Art and Craft of the Cold Kitchen, you will learn how to apply these classical techniques in modern and flavorful ways that will entice your customers and drive sales.
You will also:
Discuss the functions of the major ingredients in garde manger and their appropriate applications.
Discuss proper food handling procedures and mise en place techniques for multitasking and managing your time.
Prepare cures, brines, marinades, and dry rubs and apply them to selected products.
Explain and demonstrate the fundamental concepts involved in preparing meats and fish for hot and cold smoking.
Define and produce various types of canapé–? tapas, antojitos, antipasti, mezze, and hors d’oeuvres.
Learn presentation techniques for designing and arranging your food items on plates, platters, and buffets.
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.ciachef.edu/
http://www.ciaprochef.com/
Phone:800-888-7850
School Address:
1946 Campus Drive
Hyde Park, NY 12538
Jobs & Resumes: Hyde Park
Houses & Roommates: Hyde Park
Search other schools for Garde Manger: The Art & Craft of the Cold Kitchen training resources.
Other training courses offered by The Culinary Institute of America:
Accompaniments and Side Dishes: Beyond the Protein
The Art & Science of Cooking
Breakfast & Brunch Cookery
Charcuterie, Smokehouse, and Condiment Workshop
The Fundamentals of Flavor Dynamics: An Introduction
Small Dishes, Big Flavors: Appetizers and First Courses
Techniques of Healthy Cooking
Soups, Stocks, and Sauces
Fundamental Baking Techniques
Fundamentals of Bread Baking
Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen
Fundamentals of Cake Decorating
Gelato, Sorbet, & Ice Cream
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
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