January 22-26, 2024

Garde Manger Culinary Training

Each day of this five-day training session includes a lecture and discussion, Chef demonstrations, hands-on production, and product evaluation.

After completing this course, participants will be able to exploit the full sensory potential of every dish to create a presentation that is practical, functional, and appealing to all the senses, and which heightens the guest’s experience. Focusing on the role of Garde Manger, participants will create a variety of modern and exciting platters and canapés with fruit, vegetables, charcuterie, and cheese.


See below for links to downloadable course material:

Course Guide

PowerPoint, Day 1: Introduction, Fruit

PowerPoint, Day 2: Vegetables

PowerPoint, Day 3: Charcuterie

PowerPoint, Day 4: Cheese


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