| 5/5/2024 10:03:48 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 252.13 | Title:
FUND OF GARDE MANAGER |
|
| Full Title:
Fundamentals of Garde Manager |
| Last Reviewed:9/12/2011 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
| Minimum | 1.00 | Lab Scheduled | 1.50 | 8 min. | Lab Scheduled | 26.25 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 17.50 | Total Student Learning Hours: 52.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CULT252.13
Catalog Description:
Untitled document
Provides cold kitchen fundamentals, including equipment sanitation and safety, production, salads, emulsified and non-emulsified dressings, sandwiches, cold sauces, salad condiments. Emphasizes speed, timing, and teamwork.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 250.1 ( or CULT 250.1) and Course Completion or Current Enrollment in CUL 252.3 ( or CULT 252.3) OR Course Completion or Current Enrollment in CUL 60 ( or CULT 60)
Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
Cold kitchen fundamentals, including equipment sanitation and safety, production, salads, emulsified and non-emulsified dressings, sandwiches, cold sauces, salad condiments. Emphasizes speed, timing, and teamwork.
(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 250.1 ( or CULT 250.1) and Course Completion or Current Enrollment in CUL 252.3 ( or CULT 252.3) OR Course Completion or Current Enrollment in CUL 60 ( or CULT 60)
Recommended:Eligibility for ENGL 100A or ENGL 100.
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
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:
Untitled document
The student will:
1. Develop additional knife handling/cutting techniques and motor
skills.
2. Apply principles and proper procedures for sanitation and safe,
hygienic food handling.
3. Describe the basic duties of the garde-manger station.
4. Identify a variety of salad greens.
5. Prepare a variety of emulsified and non-emulsified salad dressings.
6. Prepare a variety of salads.
7. Present salads attractively.
8. Select high quality sandwich ingredients.
9. Identify different types and styles of sandwiches.
10. Prepare sandwiches to order.
11. Prepare a variety of cold sauces.
12. Recognize and use a variety of salad condiments.
13. Complete all food preparation activities with appropriate speed
and timing.
14. Work successfully as a team member.
15. Organize production.
16. Evaluate and analyze finished products.
17. Cost out products prepared in class.
Topics and Scope
Untitled document
1. Knife handling/cutting techniques and motor skills.
2. Speed and precision.
3. Equipment sanitation and safety.
4. Cold kitchen production.
5. Preparing salads and salad dressings.
6. Preparing sandwiches.
7. Preparing cold sauces.
8. Flavor and seasoning
9. Utilizing salad condiments.
10. Portion control
11. Weighing and measuring
12. Evaluating quality
Assignments:
Untitled document
Practical laboratory work on various cold kitchen production items
and techniques.
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
1 - 5% |
| Lab reports | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 20% |
| Lab reports, Recipe conversion; wts & measures;evaluate quality | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
50 - 65% |
| Class performances, Performance exams | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
15 - 35% |
| Multiple choice, True/false, Matching items, Completion | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
5 - 15% |
| Attendance/Participation/Professionalism | |
Representative Textbooks and Materials:
Untitled document
On Cooking: A Textbook of Culinary Fundamentals. Labensky, Sarah R., and
Alan M. Hause. New Jersey: Prentice Hall, 1999.
Instructor prepared recipes and handouts.
Print PDF
