SRJC Course Outlines

6/17/2019 12:57:17 PMCUL 252.14 Course Outline as of Fall 2017

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 252.14Title:  FUND OF GARDE MANGER  
Full Title:  Fundamentals of Garde Manger
Last Reviewed:3/27/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled.7517.5 max.Lecture Scheduled13.13
Minimum1.50Lab Scheduled2.258 min.Lab Scheduled39.38
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  26.25Total Student Learning Hours: 78.75 

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: 

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.  Emphasis is on speed, timing, and teamwork.

Prerequisites/Corequisites:
Course Completion or Concurrent Enrollment in CUL 250 (or DIET 50), and CUL 250.1, and CUL 252.3 and CUL 253.6 (or formerly CUL 253.1)


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Provides cold kitchen fundamentals, including equipment, sanitation and safety, production, salads, emulsified and non-emulsified dressings, sandwiches, cold sauces, salad condiments.  Emphasis is on speed, timing, and teamwork.
(Grade Only)

Prerequisites:Course Completion or Concurrent Enrollment in CUL 250 (or DIET 50), and CUL 250.1, and CUL 252.3 and CUL 253.6 (or formerly CUL 253.1)
Recommended:
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: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
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Students will be able to:
1. Define and use techniques and practices involved in working the cold side of a professional
    kitchen.
2. Apply a working knowledge of sanitation and safety in a professional kitchen.
3. List and identify seasonal products necessary to the cold kitchen.
4. Define and use the basic terminology of the professional culinary arts.

Objectives: Untitled document
Upon completion of this course, students will be able to:
1. Perform the basic duties of the pantry 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, selecting high quality sandwich
    ingredients.
6. Prepare a variety of cold sauces.
7. Prepare a variety of basic charcuterie products.
8. Apply preservation technology to a variety of food products.
9. Organize production and complete cold food preparation activities with appropriate speed and
    timing.
10. Apply portion control principles and practices to the preparation of cold food items.
11. Analyze and evaluate finished products.
12. Work successfully as a team member.
13. 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 Pantry Station
    A. Proper mise-en-place for restaurant service
    B. Cold food production
    C. Portion control
    D. Quality control
II. Salads
    A. Categories of salads
         1. composed
         2. tossed
         3. bound
    B. Varieties of salad greens
    C. Condiments
    D. Dressings/sauces
         1. emulsified
         2. non-emulsified
         3. reduction
         4. dipping
         5. condiments
    E. Portion control
III. Sandwiches
    A. Choosing appropriate ingredients
    B. Styles
    C. Types
    D. Portion control
IV. Charcuterie
    A. Forcemeats
    B. Sausages
    C. Smoking
    D. Salt curing
    E. Mousses
V. Food Preservation
    A. Pickling
    B. Fermenting
VI. Evaluating Quality
VII. Organizing Production
VIII. Teamwork
IX. Safety and Sanitation

Assignments:
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1. Identification and production of various cold kitchen items
2. Self assessment and critique of prepared products
3. Reading in assigned text, 5-10 pages per week
4. Three to four quizzes; final written 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%
Food quality evaluations (assessments, critiques and portion control)
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 65%
Class performance, performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 35%
Exams: 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, and professionalism


Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals. 6th ed. Labensky, Sarah and Martel, Priscilla and Hause, Alan. Pearson. 2014
Instructor prepared recipes and materials.

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