Garde Manger – The Art of Cold Food Preparation | Begins June 6

Garde Manger is the art of cold food preparation. Chef Mark Dowling will instruct this course which provides hands-on recipe production in classic vegetable and fruit preparation, cold sauces, vinaigrettes, coulis, salsas, dairy-based sauces, and coating sauces for poached and roasted fish and meats. Students also will receive instruction on how to cure, brine, or smoke meats, seafood and cheese and prepare and serve a variety of sausages, pate, terrine, and galantine. Students will produce a portfolio as part of the learning objectives. Student to provide own full length white apron, hairnet and hat, safety shoes, and personal knives supply list will be provided at the time of registration. 96 hours.

Class Dates

June 6 – August 2
TWTH  |  9:00am – 1:00pm
Prepay by May 22

Class Cost

  • Registration Fee: $180.00
  • Insurance Fee: $1.00

For more information,

call 910.938.6294, email, or visit the Kenneth B. Hurst Continuing Education Building located at the corner of Western Boulevard and University Drive.