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)