Garde Manger (CRT 2060)

Term: 2020-2021 Academic Year Summer Term

Faculty

Laura Marguerite WilliamsShow MyInfo popup for Laura Marguerite Williams

lwilliams@socc.edu

Office hours: 

Monday- Thursday 1-2pm 

Friday 9-10am in person or Zoom available

Emails- 

I will get back to you within 48 hours M-F

Please feel free to email me anytime. I will do my best to get back to you on the weekends or by Monday at the latest. 

Office Phone- 541-888-7302  

Schedule

Mon-Tue-Wed-Thu, 7:00 AM - 11:00 AM (6/22/2020 - 8/13/2020) Location: NC OCCI

Description

This course will cover the preparation and artistic presentation of cold cuisine. While using garde manger small tools, students will develop skills in the fundamentals of preparing hot and cold appetizers and hors d' oeuvres, canapes, lunch and dinner salads, dressings, terrines, galantines, pates and charcuterie, vegetable and fruit carving, garnishes, hot and cold sandwiches, and food decoration. Basics of cold food pantry organization and sanitizing techniques will be studied. Students will be introduced to the artistic production and presentation of buffet arrangements.