B.A. (Culinary Arts) Theory of Garde Manger Syllabus - Mumbai University
This is the TY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2026-27. The University is still examining the older Choice Based scheme for the third-year students teaching out on it - her Winter 2026 timetables for Semesters V and VI are headed "T.Y.B.A. Culinary Arts (Choice Based)" - so check which scheme your exam form names before you use this.
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Syllabus for Theory of Garde Manger
Module 1: INTRODUCTION TO LARDER AND ITS FUNCTIONS,
- 1 STAFFING AND LAY OUT.
- 1.1 Introduction to Larder / Garde Manger
- 1.2 Functions of the Larder
- 1.3 Sections of the Larder
- 1.4 Layout of a Larder Kitchen
- 1.5 Equipment and Machinery Used in Larder
- 1.6 Larder Control
- 1.7 Staffing & Organization
- 1.8 Storage in Garde Manger
Module 2: HORSD’OEUVRE AND STARTERS, SANDWICHES AND
- 2 SALADS.
- 2.1 Hors d’oeuvre - Hot/Cold
- 2.2 Sandwiches
- Introduction
- Components of a sandwich
- Classification of sandwiches
- Guidelines of sandwich making
- Garnishes and Presentation styles
- Popular sandwiches from around the world
- 2.3 Salads
- Introduction
- Composition of a salad
- Types of salads
- Salad dressings
- 2.4 Advanced Larder Preparations
- Forcemeats
- Charcuterie
- Ham, Bacon & Gammon
- Pâtés, Terrines, Galantines & Ballotines
- Mousse & Mousseline
- Chaud-Froid
- Sausages
- Aspic & Gelée
- Brine, Curing & Marinades
- Quenelles, Parfaits, Roulades
- Edible & Non-Edible Displays (Piece de Monde)
- Buffets & Presentation
Reference Books
- 1 Art of Garde Manger by Frederic H. Sonnenschmidt / Jean F.Nicolas
- 2 Professional Garde Manger – A Comprehensive Guide to Cold Food Preparation Hardcover – by L Sackett
- 3 The Professional Garde Manger: A Guide to the Art of the Buffet By David Paul Larousse
- 4 The Book of Hors D’Oeuvres and Canapes by Arno Schmidt
- 5 “Salads: The New Main Course” by John Ash
- 6 Working Garde Manger By: Al Meyer | Publisher: CRC Press Inc.
- 7 Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.