4/25/2024 6:06:11 PM	CUL 200.14 Course Outline as of Spring 2011	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 200.14	Title:  GARDE MANGER
Full Title:  Garde Manger
Last Reviewed:6/18/2001

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	1.50		4 max.	Lecture Scheduled	6.00
Minimum	.50	Lab Scheduled	2.00		2 min.	Lab Scheduled	8.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	14.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  12.00

Total Student Learning Hours: 26.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT200.14

Catalog Description:

Professional chef provides students with a foundation in Garde Manger, or the cold kitchen. Basic salad preparations, vinaigrettes, emulsified and non-emulsified dressings, cold sauces, salad condiments, sandwiches, canapes, cold hors d'oeuvres and their proper use.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional Chef provides students with a foundation in Garde Manger, or the cold kitchen. Basic salad preparations, vinaigrettes, emulsified and non-emulsified dressings, cold sauces, salad condiments, sandwiches, canapes, cold hors d'oeuvres and their proper use.

(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

The students will

1. Fabricate a variety of types of hors d'oeuvres, salads, and garnishes

2. Use sanitation techniques to prepare hors d'oeuvres, salads,forcemeats,

  mousses and garnishes safely.

3. Identify and use proper tools and equipment specific to garde manger.

  including those used in the creation of edible garnishes.

4. Prepare a variety of carved vegetables and fruits.

5. Practice presentation techniques.

Topics and Scope

1. Through lecture and demonstration, the student will be instructed in

the proper handling, fabricating, and cooking techniques for a variety of

garde manger items, including:

  a. salads and dressings.

  b. appetizers

  c. forcemeat

  d. mousse

  e. cheeses

  f. garnishes

2. All aspects of the cold kitchen will be discussed and practiced.

3. Presentation techniques will be utilized.

4. Students will taste and critique all recipes prepared.

Assignments:

1. Practical laboratory work on various cooking techniques.

2. Evaluate and critique recipes.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 25%
Lab Work
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 60 - 80%
Preparation and evaluation of cooked recipes.
Exams: All forms of formal testing, other than skill performance exams.		Exams 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 25%
Attendance, attitude and participation

Representative Textbooks and Materials:

Recipes and handouts prepared by instructor.

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