Amanda Gargano, CEC, CCE, M.S.Ed.
Culinary Arts | Hotel Restaurant Culinary Arts
Email: agargano@cypresscollege.edu
Phone: (714) 808-4553
Office Hours: Monday 12–3 p.m., Tuesday 12:30–2 p.m. (virtual), Wednesday 2–3 p.m.
Location: NOCCCD – Anaheim Campus – First Floor Culinary Arts
Welcome to Cypress College School of Culinary Arts and Hospitality Management at North Orange County Community College District (NOCCCD) Anaheim Campus. Students may earn associate in science degrees, occupational certificates and transfer credit in hotel management, restaurant management, culinary arts, and baking and pastry arts.
Ever create a recipe deemed so tasty it landed you in Europe? This happened to me! My out-of-the-box cooking style awarded me the title of the Emmi Roth Grand Cru winner for my original recipe of Gruyere Cheesecake with Concord Grape Reduction.
Growing up in an Italian restaurant family, in Chicago, sparked my passion for food. After graduating from Kendall College School of Culinary Arts, I developed an overwhelming sense of wanderlust. My travels led me to accept various culinary roles around the country, including a position at the prestigious Breakers Resort in Palm Beach, Florida and as an Executive Chef in New York, while also earning both a Bachelor’s and Master’s degree.
I bring a unique culinary perspective to the Hotel, Restaurant, and Culinary Arts program, and a wealth of education and experience in regards to nutrition and hands-on learning that I like to share with our students. When not in the kitchen, I enjoy fitness, traveling and chocolate chip cookies.
HRC 100 Nutrition
HRC 100 explores the relationships between the foods we eat and their impact on the body, including health and weight. This course covers the relationship between diet, health and disease. By the end of the course, you will have the knowledge and skills to implement positive food choices in your own life to help reach your personal lifestyle goals.
HRC 145 The Art of Garde Manger
HRC 145 combines the honing of core preparation techniques with the application of technical skills to produce a variety of items traditionally created by the “cold kitchen.” Through a combination of classroom and lab activities, you will gain confidence in areas such as knife skills, hors d’ouevres preparation and sausage-making, as well as processes such as tempering and emulsification.
HRC 145 The Art of Garde Manger
This course will focus on the discussion, application and production methods utilized in today’s modern Garde Manger kitchen. Topics will include hot and cold hors d’oeuvres, cold set mousse, concepts and applications of salt-curing meats fish and principles of smoking.
Course Requirements
Prerequisite: Completion of HRC 120 and HRC 135
HRC 145 is a hybrid course format designed for the online learning and lab activities to complement each other. You will need knowledge of how to use a computer, browse the web, send and receive emails and use a word processing program. The classroom portion of the course will take place in an online learning environment.
Required textbook: Garde Manger: The Art and Craft of the Cold Kitchen (4th ed) by The Culinary Institute of America