Full Title:The Art of Garde Manger
Module Code:CULN B6033
Credits: 5
Valid From:Semester 1 - 2014/15 ( September 2014 )
Module Delivered in 2 programme(s)
Module Description:This module builds on the knowledge and skills gained in the previous modules of Culinary Fundamentals 1 & 2. It focuses on the classical and contemporary skills and techniques required in the garde manger section of the professional kitchen.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Understand the role of the garde manger section in the professional kitchen and how it links with the rest of the kitchen brigade.
  2. Prepare and produce a range of salads, sandwiches and hors d'oeuvres appropriate to classical and contrmporary styles.
  3. Demonstrate the knowledge, skills and techniques associated with charcuterie in the professional kitchen.
  4. Demonstrate the knowledge, skills and techniques associated with the production of raw and cooked forcemeats, pates, terrines and galantines.
  5. Prepare and present a range of buffet and plated dishes using appropriate sauces and garnishes incorporating both classical and contemporary styles.

Module Content & Assessment

Indicative Content
Garde Manger
History of Garde Manger, Role of the Garde Manger section, interaction within the kitchen brigade, Garde Manger specialised equipment.
Safety requirements, sanitation, equipment, ingredients, techniques, regional/national specialities. Foie Gras.
Salads, Sandwiches and hors d'oeuvres
Traditional and innovative production of a range of salads, sandwiches and hors d'oeuvre. Hot & cold canapes, amuse bouche.
A selection of meat, fish, poultry and vegetable galantines and roulades. Forcemeat types and uses and en croute production. Food safety considerations. Understand sausage production.
Smoking and Curing
Cold smoking, hot smoking, pan smoking options. Smoking equipment, techniques & temperatures. The curing process, ingredients & procedures. Brine & dry curing.
Garde Manger Presentation
Finishing techniques incorporating chaud froid, aspic. Classical and contemporary plating and presentation options. Garnish and canape production and buffet design considerations.
Cheesemaking process, regional / national specialities, cheese in cooking, choosing cheese for the cheeseboard
Assessment Breakdown%
Course Work100.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Class Test A class test will take place in the final weeks of the module to asses the underpining knowledge. 1,3,4 20.00 0 0 Week 10 0
Continuous Assessment Daily CA marks will be recorded on student participation in the module. 3,4,5 50.00 0 0 Every Week 0
Practical/Skills Evaluation Preparation and presentation of a selection of buffet and plated dishes. 4,5 30.00 0 0 Week 12 0
No Project
No Practical
No End of Module Formal Examination
Reassessment Requirement
No repeat examination
Reassessment of this module will be offered solely on the basis of coursework and a repeat examination will not be offered.
Reassessment Description
The reassessment of this module will be a skills test to assess the module learning outcomes.

DKIT reserves the right to alter the nature and timings of assessment


Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Practical Practical kitchen class with integrated theory 3.00 Every Week 3.00
Directed Reading Focused on the detailed techniques involved in Garde Manger. 3.00 Every Week 3.00
Independent Study Preparation for the following weeks practical class and working towards their design for the final assessment. 3.00 Every Week 3.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Recommended Book Resources
  • Sackett, L and Pestka, J 2011, Professional Garde Manger, John Wiley & Sons, Inc. United States of America [ISBN: 978-0-470-17996-3]
  • The Culinary Institute of America 2011, Garde Manger, The art and craft of the cold kitchen, 4th Ed., John Wiley & Sons, Inc. New Jersey [ISBN: 978-0-470-58780-5]
Supplementary Book Resources
  • Treuille, E and Blashford-Snell, V 1999, Canapes, Dorling Kindersley London [ISBN: 978-1-4053-0513-6]
  • Pontais, F 2008, Terrines & Verrines, United Kingdom [ISBN: 978-1-903872-09-3]
  • Quevremont, C 2000, Terrines, foie gras & rillettes, Marabout [ISBN: 978-2-501-06175-9]
  • Reynaud, S 2008, Terrine, Phaidon London [ISBN: 978-0-7148-4848-8]
This module does not have any article/paper resources
Other Resources
  • Website: http://www.gardemanger.com/
  • Website: www.frenchculinary.com
  • Website: www.boardbia.com
  • Website: www.thestaffcanteen.com

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 3 Mandatory
DK_HCULA_6 Higher Certificate in Arts in Culinary Arts 3 Mandatory