SRJC Course Outlines

8/8/2022 11:48:55 PMCUL 200.14 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 200.14Title:  GARDE MANGER  
Full Title:  Garde Manger
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total 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:
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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: Untitled document
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:
Upon completion of the course, students will be able to:
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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
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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:
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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:
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Recipes and handouts prepared by instructor.

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