Skagit Valley College

Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Garde Manger

 Title Abbreviation:   GARDE MANGER

 Department:    CUL

 Course #:    238

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    120503

 EPC:    850

 REV:    2019


 Course Description  

Theory and practice of advanced cooking principles using some exotic and unusual international products in classical and modern preparations. Focuses on cuisine of the Americas, Asia, the Mediterranean, and fusion cuisine, spa cuisine, avant-garde, charcuterie and cheese making.

 Prerequisite  

Prerequisite: Department chair permission.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 33

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Demonstrate the ability to correctly apply advanced cooking techniques and principles as related to appetizers, first courses, soups, salads and sandwiches.
  2. Demonstrate the ability to prepare food products using advanced presentation and garnishing techniques as related to appetizers, first courses, soups, salads and sandwiches.
  3. Demonstrate the ability to correctly prepare International food products in both a Classical and a modern fashion as related to appetizers, first courses, soups, salads and sandwiches.
  4. Understand products and techniques used in advanced cooking as related to curing, smoking and forcemeats including sausages, pates, ballontines and galantines.
  5. Present a Salon Piece prepared and composed in either a classical or modern tradition that features at least four advanced cooking techniques, garnishes and/or sauces as related to appetizers, first courses, soups, salads and sandwiches.
  6. PROGRAM OUTCOME: Explain and apply safety and sanitation.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

  1. Cold soups.
  2. Composed salads.
  3. Appetizers, hors d'oeuvres and first course items.
  4. Advanced techniques in Sandwiches.
  5. Classical Garde Manger