Skip to content

Culinary Ladder · College

Garde Manger and Preservation

The cold kitchen: salads and dressings, canapés, quick pickles, confit and terrines, and how charcuterie and cheese boards are made and served, within established safety.

0 of 5 topics passed

Start this course Skill map

5 topics in 2 units. Builds on Stocks, Sauces and Soups. Leads to The Professional Kitchen. Not sure this is the right course? Find your rung.

  • Passed
  • Review due
  • Learning
  • Ready to learn
  • Needs an earlier topic

Unit 1 The Cold Kitchen

2 topics

Salads and dressings, cold appetizers and canapés.

  1. Salads and Dressings
  2. Canapés and Hors d'Oeuvres

Unit 2 Preserving and Charcuterie

3 topics

Quick pickles, confit and terrines, cured meats and cheese, as they are described and served.

  1. Quick Pickles and Refrigerator Pickles
  2. Confit, Pâtés and Terrines
  3. Charcuterie and Cheese Boards