Garde Manager

Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include:pantry functions; garnishes, carving, and decorating; buffet presentation; cold preparations; hot/cold sandwiches; salads, dressings and relishes; breakfast preparation; hot/cold hors d*oeuvres; chaudfroids, gelees, and molds; and pats and terrines. Laboratory practice parallels class work.

Required textbooks and materials:

• On Cooking, ISBN 978-0-13-345855-8, $143.25
• My Culinary Lab, $87.85
• (RECOMMENDED) Garnishing kit, $65
• ONE-TIME PURCHASE: Chef’s Uniform, $72.50
• ONE-TIME PURCHASE: Equipment, $8.60