Course Code: COOK 012
Academic Year: 2025-2026
"Culinary creativity knows no bounds, especially not in the garde manger" Garde manger refers to the cold kitchen department in a professional kitchen.In this course, students learn and acquire the essential knife and cooking skills needed to launch a successful career in the hospitality industry. From organizing mise en place to crafting hors d'oeuvres, cold soups, sandwiches, appetizers, amuse-gueules, indigenous dishes, and salads, students are engaged in the artistry of the cold kitchen. Emphasis is placed on today's industry standards in cooking techniques, and plate presentation while maintaining product quality.