Semester 2

A La Carte

A la carte cooking in the culinary industry refers to meals that are served to order, which is how the majority of the industry functions. This class hosts three services for 30 people, with students taking turns running the kitchen (3 teams of 5, who rotate on the roles of kitchen, front of house, and dishes.)

This class is quite intimidating to me sweats profusely..

Garde Manger

Garde Manger is a role in the kitchen that dates make thousands of years, and that is the preservation of foods, as well as the managing and creation of typically cold foods. In this class, we are taught how to make things like jerky, pickles, complex salads and sandwiches, brined meats, smoked meats, cheeses, the list goes on. Think of charcuterie.