|
May 05, 2024
|
|
|
|
2021-2022 Catalog Archived
|
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
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 2021-2022
|
|