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Jun 01, 2024
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CUL 220 - Introduction to Garde Manger Lecture Hours: 1 Lab Hours: 6 Credits: 3
Description: 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 preparation of uses of aspic.
- Evaluate the quality of aspic gelee and items coated with it.
- Define and describe force meat and its various forms including pate, terrine, galantine, mousseline, and sausage.
- Prepare and present a variety of force meat products.
- Evaluate the quality of force meat products.
- Demonstrate food presentation techniques 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 recipes.
- Taste various cheeses and evaluate their quality.
Textbooks: Textbook information can be found on the Book Inn website 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 Student Learning Outcomes:
- List basic menu principles including menu layout and design.
- Create menu item descriptions following established truth in menu guidelines.
- Determine menu prices utilizing proper cost controls and appropriate technology.
- Develop a variety of menus including a la carte, cycle, ethnic, holiday, banquet, reception and buffet.
For SCC Online Courses: If the course you are taking is online, please review the SCC Online Course Policies that include:
- Identity Verification
- Required materials for all online courses
- Mandatory Attendance Requirement
- Orientation and Support
- Proctored Exams
Standard SCC Course Policies: Please review the Standard Course Policies on the following topics:
- Academic Integrity
- Add/Drop period
- Attendance
- Classroom Conduct
- Equal Access
- IT Access
- Online Behavior
- Online Confidentiality
- Services For Students with Disabilities
- Student Concerns
- Student Help Services
- Withdrawals
Official Course Syllabus 2024-2025
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