Start Term
2026-2027
Course Title
Garde Manger - Cold Kitchen
Course Code
TECA1400
Course Hours
90
Course Credits
3
Description
The Garde Manger-Cold Kitchen course teaches the fundamentals of the cold kitchen. Students gain an understanding of the pantry, sandwich and salad preparation and other common dishes found under Garde Manager skills.
Upon course completion, students will be able to:
• Identify and prepare a variety of salads.
• Identify and prepare a variety of dressings and emulsions.
• Identify and prepare an assortment of hot and cold sandwiches. • Explain the importance of food preservation techniques.
• Demonstrate proficiency using knives and other tools to achieve professional quality results working with vegetables, fruits, garnishes, and other decorative and edible purposes.
• Discuss the flow of goods in a foodservice operation including ordering, receiving, and storing.
• Define, describe, and explain the importance of a par system.
• Define FIFO and explain how it is used to effectively maintain proper storage procedures.
