This module will build on the knowledge and skills gained in the previous modules of Culinary Skills, Contemporary Cuisine and Culinary Science. On successful completion of this module, learners will have gained the additional practical skills and knowledge to practice with confidence the art of Garde Manger in the modern professional kitchen.
Charcutrerie
Safety Requirements.Equipment.Sanitation.Ingredients.Wet & Dry Curing.Offal.
Sausage Production
Safety requirements.Equipment.Sanitation.Ingredients.Basic Grind sausage.Emulsion sausage.Sausage shaping.
Forcemeats
Meat/Poultry/Fish/Vegetable Terrines.Main Ingredients.Garnishing Ingredients.Straight Forcemeats.Gratin Forcemeats.Mousseline Forcemeats.Pâté en Croute.Galatines & Roulades.Foie Gras.
Hot & Cold Smoking
Air Drying.Cold Smoking.Hot Smoking.Pan Smoking.
Aspic Jelly & Chaud-Froid
Aspic flavouring and colouring.Aspic gelling ingredients.Chaud- Froid flavouring and colouring.Efficient glazing techniques.Decorations and Design.
Buffet Presentation
The Classic Buffet.The Modern Buffet.Formal & Informal Buffets. Garnishing & accompaniments. Buffet centre piece,Buffet Yields.
Lecturer-led practical production of menu items
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |