| 4/20/2024 6:52:10 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 252.13 | Title:
FUND OF GARDE MANGER |
|
| Full Title:
Fundamentals of Garde Manger |
| 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:
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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 Concurrent Enrollment in CUL 250 ( or DIET 50), CUL 250.1, CUL 252.3, and CUL 253.1
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Description:
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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 Concurrent Enrollment in CUL 250 ( or DIET 50), CUL 250.1, CUL 252.3, and CUL 253.1
Recommended:Eligibility for ENGL 100 or ESL 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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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Upon successful completion of this course, the student will be able to:
1. Perform the basic duties of the garde manger station.
2. Prepare a variety of salads from various salad greens and present them
attractively for service.
3. Recognize and appropriately use a variety of salad condiments.
4. Prepare a variety of emulsified and non-emulsified salad dressings.
5. Prepare a variety of types and styles of sandwiches to order, selecting
high quality sandwich ingredients.
6. Prepare a variety of cold sauces.
7. Organize production and complete food preparation activities with
appropriate speed and timing.
8. Apply portion control principles and practices to the preparation of
food items.
9. Analyze and evaluate finished products.
10. Cost out products prepared in class.
11. Work successfully as a team member.
12. Apply principles and proper procedures for sanitation and safe,
hygienic food handling and equipment use and care.
Topics and Scope
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I. Basic Duties of the Garde-manger Station
A. Orders
B. Food production
C. Portion control
D. Quality control
II. Salads
A. Varieties of salads
B. Varieties of salad greens
C. Condiments
D. Dressings
1. emulsified
2. non-emulsified
E. Portion control
III. Sandwiches
A. High quality ingredients
B. Styles
C. Types
D. Portion control
IV. Cold sauces
V. Evaluating Quality
VI. Organizing Production
VII. Teamwork
VIII. Safety and Sanitation
Assignments:
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1. Production of various cold kitchen items.
2. Analysis and evaluation of prepared products.
3. Reading in assigned text, 5-10 pages per week.
4. Three to four quizzes; final objective and performance exam.
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 - 20% |
| Quality evaluations; portion control. | |
| 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:
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On Cooking: A Textbook of Culinary Fundamentals. Labensky, Sarah R., and
Alan M. Hause. New Jersey: Prentice Hall, 1999.
Instructor prepared recipes and handouts.
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