CUL 220 - Introduction to Garde Manger

Class: 1 Lab: 6
This production course provides students with skills and knowledge of the organization, equipment and responsibilities of the cold kitchen. Students are introduced to classical garde manger techniques.

Prerequisite(s): Take CUL 101, CUL 102 and CUL 155 with a minimum grade of “C”.

Course Topics:

Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
Define and describe hors d’oeuvre, appetizers and canapes.
Explain the importance of presentation and garnishing for hors d’oeuvre, appetizers, and canapes.
Prepare a variety of hors d’oeuvre, appetizers, canapes and basic garnishes.
Evaluate the quality of hors d’oeuvre, appetizers, and canapes.
Define aspic gelee and describe its functions. Demonstrate fundamental skills in the prepareation of uses of aspic.
Evaluate the quality of aspic gelee and items coated with it.
Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage.
Prepare and present a variety of forcemeat products.
Evaluate the quality of forcemeat products.
Demonstrate food presentation techniqus using a variety of plates, platters and trays.
Evaluate the quality of prepared plates, platters and trays.
Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow and ice carvings).
Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking).
Prepare foods for preservation and prepare preserved foods.
Evaluate the quality of preserved foods.
Define and describe a variety of cheese categories.
Discuss how various cheeses are made and their uses.
Use cheese as an ingredient in receipes.
Taste various cheeses and evaluate their quality.

Textbooks:
Textbook information can be found on the Book Inn Web site

Required Materials:

Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

Required materials for all online courses
Mandatory Attendance Requirement
Proctored Exams

Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.

Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

Academic Integrity
Academic Misconduct
Add/Drop period
Appeals Process
Class Attendance
Classroom Behavior (traditional and online)
Classroom Conduct/Expectations
Lab Procedures (general SCC policy regarding this)
Online Confidentiality
Services For Students with Disabilities
Withdrawal Policy

Official Course Syllabus
2020-2021