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Garde Manger develops students’ skills and techniques in the cold kitchen, including reception foods, appetizers, and buffet preparation. Students learn to produce canapés, hors d’oeuvres, cold soups, pâtés, terrines, galantines, sausages, and other charcuterie items while practicing curing and smoking methods. The course emphasizes organization, knife skills, and food safety as students plan and execute classical and contemporary presentations for cold-food displays.