HC 116 - Introduction to the Pantry and Garde Manger

Credit Hours: 4

Acquaints the student with preparation and storage techniques necessary for the operation of a commercial kitchen’s pantry area. Sandwich and hors d’oeuvre production is practiced, as is the attractive presentation of various salads. Introductory level food carving and display techniques are demonstrated, with individual practice encouraged. Other topics will include salad dressings, breakfast preparations and dairy products, with a sensory evaluation of an international assortment of cheeses.

Course Outcomes
Upon completion of this course, the student will be able to:

prepare appetizers, hors d’oeuvres and sandwiches to the specifications of the instructor and the text;
demonstrate the proper method for handling and storage of leafy greens, fruits and vegetables, breads and dairy products;
prepare various Charcuterie items including sausages and terrines to the specifications of the instructor and the text;
identify the major classifications of fresh and cultured dairy products, including types of cheeses produced by various ripening methods and strains of mold;
identify and demonstrate various methods for the production of ice creams, sorbets, granites and their accompaniments;
properly brew coffee and tea for table service;
plan and attractively display a selection of hors d’oeuvres and charcuterie to be judged on menu balance, craftsmanship, portion size and degree of difficulty;
demonstrate the successful preparation of an emulsion such as mayonnaise, and other types of salad dressings; and
show an increased level of comfort in the kitchen environment, including better knife skills, proper sanitary and safety techniques, and awareness of maintaining a professional work environment.

Corequisites: HR 136
Concurrent Registration: HC 114
F (C, N)