A comprehensive training program of three segments...garde manger refers to the task of preparing and presenting cold foods.

Composed Salads - Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad. This segment explains techniques for preparing and presenting several kinds of composed salads and offers tips for developing your own creations.

Condiments - Condiments are the "workhorse" of garde manger - tart, spicy, or pungent, these items boost the flavor of any dish. In this segment viewers learn the basic recipes for the five most commonly used condiments - mustard, ketchup, chutney, relish, and pickles. They also explore variations on these recipes and discover effective ways to use condiments in hors d'oeuvre and appetizers.

Presenting Appetizers and Hors d'Oeuvre - This essential training companion for anyone who handles garde manger functions underscores the elegance of the first course and allows them to study the key elements of successful appetizers - ingredient selection, presentation, and plating and service techniques.