Course Syllabus
Course Number: CUL 215
Course Title: Garde Manger
Class Meetings: M,T 6:30-11:30
Session/Year: Spr 11
Instructor Name: Robert Nash
Email Address: [email protected]
Phone: 206-239-2386
Instructor Availability Outside of Class: M 11:30-12:30, By appointment only
Garde MangerCourse Description:This course provides students with skills and knowledge of the organization, equipment and responsibilities of the "cold kitchen". Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam.Course Length: 11 Weeks
Contact Hours: 110 Hours
Lecture: 2 Hours per week
Lab: 8 Hours per week
Credit Value: 6 Credits
Course Competencies:
Upon successful completion of this course, the student should be able to:
1. List, describe and demonstrate basic preparation of forcemeats such as pates, galantines, terrines and sausages which meet quality standards.
2. Construct, describe and demonstrate traditional and modem plate, table, and buffet presentations with relation to the Garde Manage department.
3. Prepare various appetizers, canapés and hors d’ oeuvres which employ basic culinary principles, concepts and quality standards.
4. Prepare various sandwiches, salads, salad dressing, and marinates which employ basic culinary principles, concepts and quality standards.
5. List, describe and discuss basic concepts of buffet menus, costs, and merchandizing of profitable display foods.
As the student progresses through the curriculum, the chef/instructor will also evaluate the student’s ability to execute secondary competencies. The following competencies were addressed in previous courses, and mastery is considered a critical element to the student’s success:
· Mise en place
· Weights and Measures
· Knife Skills
· Basic culinary fundamentals
Course Objectives:
While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:
· List and describe the procedure for hot and cold smoking of meats and fish.
· Define and use common kitchen terminology and vocabulary.
· Define and use common terms for the Garde Manger department.
· Define and use proper methods, techniques and ingredients used for the preparation of mousses, aspic and en gelee items.
· Prepare and display a buffet platter, select the design, correct size and suitable layout of food.
· Define the portion size, appropriate sauce and garnish when presenting cold and hot hors d’oeuvres.
· Define fat emulsion, cream emulsion and simple ground forcemeat's.
· Demonstrate a proper portion, present and compose a simple, mixed and combination salad.
· Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.
· Define and use proper methods and techniques when applying all basic fundamental standards of cooking.
· Define and apply safe standards of food preparation, sanitation while working in a food production environment.
· Communicate with Chef / Instructor and students in a professional manner.
All course objectives outlined will be covered; however, the exact sequence and timing may be adjusted by the chef/instructor to facilitate group size and the group’s ability as well as availability of food product.
Course Prerequisite(s): CUL Fundamentals of Classical Techniques
Employability Skills:
One of the instructional goals of the International Culinary School is to assist the student in developing employability skills by coaching and teaching these skills. This is accomplished by setting high expectations, and establishing accountability for these expectations by giving timely, positive and consistent feedback. Both the instructor and the students will participate in a learning community that models excellent employability skills: Teamwork, Time Management, Communication, Problem Solving, and Professionalism.
Required Text(s):
eResource: Foundations of Professional Cooking: A Global Approach
VBK: 978-0558817480
Pearson
eResource: Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
978-0470179963
Wiley
Your required textbooks for this course are delivered via electronic format. You do not need to purchase a hardcopy textbook. You will be able to access your eBooks via eCompanion (http://myaicampus.com) beginning no later than the first day of class. Once you have accessed your eBooks via eCompanion, you can then also choose to download an eBook to a personal computer using the Digital Bookshelf software (http://vitalsource.com/downloads). Please refer to the Ai Digital Bookshelf Student User Guide, available in eCompanion, for specific instructions.
To start using your eBook, enter the eCompanion site for this class. Click on the “Digital Textbook” link on the left-side navigation bar. Then, click on the link for the book.
For support using the Digital Bookshelf, contact Campus Support at 1-866-642-2771 or [email protected]. This support group is available Monday thru Saturday, 8:00 AM – 10:00 PM EST.
Materials and Supplies: Tool kit
Instructional Materials:
- Students will become familiar with issues and course content through assignments and reading material
- Instructor will provide additional information in a lecture/discussion format
- Instructor will provide additional information and skills in hands-on lab format
- Instructor will introduce particular topics, clarify reading, identify major issues of significance and indicate the focus of class discussion or lab assignments
- Student will apply the course information through the use of assignments, class discussions, web site materials, case studies, hands-on assignments, and exams
Estimated Homework Hours: Lab: 4 hours per week; Non-Lab: 2-4 hours per week
Technology Needed: Hand calculator, access to a computer and or computer lab
Grading Scale:
All assignments must have clear criteria and objectives to meet. All students shall be treated equitably. It will be that student’s right to know his/her grade at any reasonable point that information is requested by that student. Please use eCompanion for this purpose.
The criteria for determining a student’s grade shall be as follows (on a percentage of total points basis):
A 100-93
A- 92-90
B+ 89-87
B 86-83
B- 82-80
C+ 79-77
C 76-73
C- 72-70
D+ 69-67
D 66-65
F 64 or below
Process for Evaluation:
Daily Grade
20 X 20 points
400
40%
Journal/Critique
10 X 10 points
10
10%
Papers and Projects
Salad ID
1 X 200 points
1 X 10 points
200
10
20%
1 %
Quizzes
Vocabulary
10 X 10 points
9 X 10 points
100
90
10%
9 %
Notebook
1 X 100 points
100
10%
Final Group Practical
P / F
0
0%
Total
1000
100.00
Student Evaluation/Grading Policies:
· Class time will be spent in a productive manner.
· Grading will be done on a point system.
· Points for individual activities will be announced.
· All work will be subject to the posted late work policy.
· On-time projects may be redone with instructor approval.
· Deadline Policy 1: All late work must be in before the end of the official class time on the last day the course meets. A penalty of “F” per project handed in after a deadline will be averaged in with overall grades (e.g., “B+” project and “F deadline = “C–” average). No exceptions.
Daily Grade:
· Participation:
Points are awarded for the student’s proper preparation for class, timeliness, team participation, cooperativeness, participation in all cleaning activities, adherence to break policies, professional demeanor, and compliance with classroom policies as outlined by Instructor. Points will be deducted at the discretion of the Instructor for failure to meet these standards. Any student not participating in the final kitchen cleanup on last day of class will be docked 100 points from their participation score for the quarter. The only exception is by prior arrangement with the Instructor.
· Class preparation:
.
Recipes: Students must be prepared when you come to a Kitchen-Lab Class, with the recipes handwritten on a 3 x 5 card or sleeve –protected sheet of 8 ½ X 11 paper, including ingredients and procedure. If you do not have your recipes you will not be allowed to cook until you demonstrate to the Chef / Instructor that you are prepared. There will be a 10 point deduction from your daily grade.
Uniform: A lineup will be conducted at the start of each class. Students must be in conformance with Uniform Policy or admittance to class will be denied until compliance can be demonstrated to the Instructor’s satisfaction. This includes but is not limited to: non-slip footwear, properly hemmed pants, all components of dress code, handwritten recipes, tools, and proper grooming. Students arriving late after the start of lineup will be docked points from their daily participation grade.
Classroom Policies: See Culinary Policies and Procedures
Disability Policy Statement:
“It is our policy not to discriminate against qualified students with documented disabilities in its educational programs, activities, or services. If you have a disability-related need for adjustments or other accommodations in this class, contact the Director of Student Services.
For tutoring and testing : Academic Services Center Room 614 SC
Andree B. Carter, Academic Dir. Of Lib. Arts [email protected]
IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:
Daily Journal & Summary
Guideline for Creating Your Journal
v You must have an entry for each class, word-processed – or hand-printed neatly in black ink . The Student is required to use the standardized journal form provided. Additional copies may be downloaded from e-companion. All required sections must be filled out or points will be deducted for lack of completeness.
You must include:
· the name and date of the class
· the (daily) objective for that class
· recipe(s) for (a) specific dish(es) you prepared
· a list of small wares and utensils you used to prepare that(those) dish(es)
· a summary of what you learned during this period
· plate diagrams or pictures where appropriate
· a timeline
· personal observations
· Chef’s critique
· any other information you received during that class.
Notebook Requirements:It will be the responsibility of all Culinary Arts students to have a bound notebook. Each student will be held accountable for keeping the notebook neat, up to date and organized. The notebook should contain all lecture notes, recipes, quizzes and other classwork. You will be building a reference guide for your future. An organized notebook MUST contain section dividers to separate major content items and labeled as follows:A. Lecture notes
B. Journals and recipes
C. Quizzes
D. Papers and projects
Notebook must include a cover page with the name of the course, the quarter in which it is being taken, the name of the instructor, and the name of the student. It must be presented either in a three ring binder or be professionally spiral bound.
In each section the material should be arranged chronologically, from week one through nine. Recipes should follow journal entries which apply to them. Recipes which do not have an accompanying entry should be placed at the end of that week’s material.
This notebook will be graded from time to time (with or without notice). The rewriting of notes and keeping the notebook up to date is a job that is to be done daily.
Notebook will be due at the start of class on Day 1, Week 10. No notebooks will be accepted for grading after day one of week 11.
The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed at the end of the quarter and is included in the measurement for the course.
Research Assignment:
The research project will be an exercise in catering menu development. Instructor will provide details in class.
Break Policy: Breaks to use the rest room or get something to drink may be taken when necessary after first informing the Instructor and fellow team members of the student’s intention to do so. Breaks should be limited to no more than ten minutes. Breaks for any other purpose are allowed only at the Instructor’s discretion. No one is to leave the lab once class has started for any reason without informing the Instructor.
Food Consumption Policy: Please see the Student Information Packet for a concise statement of School policy. Please see Instructor for any necessary clarification.
Cleanup policy: All students are expected to participate in kitchen cleaning duties, both during and after the day’s production. Students failing to participate in the duties assigned by Instructor will lose points from their daily participation score. Repeated occurrences will require a meeting with the Academic Director.
Suggested Weekly OutlineWeek 1Lecture:
Curing , Smoking, Pickling
Lab:
Homework:
Week 2
Lecture:
Salads and Dressings
Lab:
Homework:
Week 3
Lecture:
Cold Soups and Sandwiches
Lab:
Homework:
Week 4
Lecture:
Appetizers, Hors d Oeuvres, Canapes,
Lab:
Homework:
Week 5
Lecture:
Sausages and Forcemeats
Lab:
Homework:
Week 6
Lecture:
Pates and Terrines
Lab:
Homework:
Week 7
Lecture:
Terrines, Aspics, Chaud-Froid and Cheese
Lab:
Homework:
Week 8
Lecture:
Crudites, Deli, Fruit, and Cheese Platters
Lab:
Homework:
Week 9
Lecture:
Display Trays
Lab:
Homework:
Week 10
Lecture:
Practical Final, Written Final
Lab:
Homework:
Week 11
Lecture/Lab:
Optional day, Kitchen Appreciation
Homework:
None
Course Number: CUL 215
Course Title: Garde Manger
Class Meetings: M,T 6:30-11:30
Session/Year: Spr 11
Instructor Name: Robert Nash
Email Address: [email protected]
Phone: 206-239-2386
Instructor Availability Outside of Class: M 11:30-12:30, By appointment only
Garde MangerCourse Description:This course provides students with skills and knowledge of the organization, equipment and responsibilities of the "cold kitchen". Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam.Course Length: 11 Weeks
Contact Hours: 110 Hours
Lecture: 2 Hours per week
Lab: 8 Hours per week
Credit Value: 6 Credits
Course Competencies:
Upon successful completion of this course, the student should be able to:
1. List, describe and demonstrate basic preparation of forcemeats such as pates, galantines, terrines and sausages which meet quality standards.
2. Construct, describe and demonstrate traditional and modem plate, table, and buffet presentations with relation to the Garde Manage department.
3. Prepare various appetizers, canapés and hors d’ oeuvres which employ basic culinary principles, concepts and quality standards.
4. Prepare various sandwiches, salads, salad dressing, and marinates which employ basic culinary principles, concepts and quality standards.
5. List, describe and discuss basic concepts of buffet menus, costs, and merchandizing of profitable display foods.
As the student progresses through the curriculum, the chef/instructor will also evaluate the student’s ability to execute secondary competencies. The following competencies were addressed in previous courses, and mastery is considered a critical element to the student’s success:
· Mise en place
· Weights and Measures
· Knife Skills
· Basic culinary fundamentals
Course Objectives:
While objectives are specific areas of importance, competencies define a broader set of goals. At the completion of this course the student should be able to:
· List and describe the procedure for hot and cold smoking of meats and fish.
· Define and use common kitchen terminology and vocabulary.
· Define and use common terms for the Garde Manger department.
· Define and use proper methods, techniques and ingredients used for the preparation of mousses, aspic and en gelee items.
· Prepare and display a buffet platter, select the design, correct size and suitable layout of food.
· Define the portion size, appropriate sauce and garnish when presenting cold and hot hors d’oeuvres.
· Define fat emulsion, cream emulsion and simple ground forcemeat's.
· Demonstrate a proper portion, present and compose a simple, mixed and combination salad.
· Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.
· Define and use proper methods and techniques when applying all basic fundamental standards of cooking.
· Define and apply safe standards of food preparation, sanitation while working in a food production environment.
· Communicate with Chef / Instructor and students in a professional manner.
All course objectives outlined will be covered; however, the exact sequence and timing may be adjusted by the chef/instructor to facilitate group size and the group’s ability as well as availability of food product.
Course Prerequisite(s): CUL Fundamentals of Classical Techniques
Employability Skills:
One of the instructional goals of the International Culinary School is to assist the student in developing employability skills by coaching and teaching these skills. This is accomplished by setting high expectations, and establishing accountability for these expectations by giving timely, positive and consistent feedback. Both the instructor and the students will participate in a learning community that models excellent employability skills: Teamwork, Time Management, Communication, Problem Solving, and Professionalism.
Required Text(s):
eResource: Foundations of Professional Cooking: A Global Approach
VBK: 978-0558817480
Pearson
eResource: Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
978-0470179963
Wiley
Your required textbooks for this course are delivered via electronic format. You do not need to purchase a hardcopy textbook. You will be able to access your eBooks via eCompanion (http://myaicampus.com) beginning no later than the first day of class. Once you have accessed your eBooks via eCompanion, you can then also choose to download an eBook to a personal computer using the Digital Bookshelf software (http://vitalsource.com/downloads). Please refer to the Ai Digital Bookshelf Student User Guide, available in eCompanion, for specific instructions.
To start using your eBook, enter the eCompanion site for this class. Click on the “Digital Textbook” link on the left-side navigation bar. Then, click on the link for the book.
For support using the Digital Bookshelf, contact Campus Support at 1-866-642-2771 or [email protected]. This support group is available Monday thru Saturday, 8:00 AM – 10:00 PM EST.
Materials and Supplies: Tool kit
Instructional Materials:
- Students will become familiar with issues and course content through assignments and reading material
- Instructor will provide additional information in a lecture/discussion format
- Instructor will provide additional information and skills in hands-on lab format
- Instructor will introduce particular topics, clarify reading, identify major issues of significance and indicate the focus of class discussion or lab assignments
- Student will apply the course information through the use of assignments, class discussions, web site materials, case studies, hands-on assignments, and exams
Estimated Homework Hours: Lab: 4 hours per week; Non-Lab: 2-4 hours per week
Technology Needed: Hand calculator, access to a computer and or computer lab
Grading Scale:
All assignments must have clear criteria and objectives to meet. All students shall be treated equitably. It will be that student’s right to know his/her grade at any reasonable point that information is requested by that student. Please use eCompanion for this purpose.
The criteria for determining a student’s grade shall be as follows (on a percentage of total points basis):
A 100-93
A- 92-90
B+ 89-87
B 86-83
B- 82-80
C+ 79-77
C 76-73
C- 72-70
D+ 69-67
D 66-65
F 64 or below
Process for Evaluation:
Daily Grade
20 X 20 points
400
40%
Journal/Critique
10 X 10 points
10
10%
Papers and Projects
Salad ID
1 X 200 points
1 X 10 points
200
10
20%
1 %
Quizzes
Vocabulary
10 X 10 points
9 X 10 points
100
90
10%
9 %
Notebook
1 X 100 points
100
10%
Final Group Practical
P / F
0
0%
Total
1000
100.00
Student Evaluation/Grading Policies:
· Class time will be spent in a productive manner.
· Grading will be done on a point system.
· Points for individual activities will be announced.
· All work will be subject to the posted late work policy.
· On-time projects may be redone with instructor approval.
· Deadline Policy 1: All late work must be in before the end of the official class time on the last day the course meets. A penalty of “F” per project handed in after a deadline will be averaged in with overall grades (e.g., “B+” project and “F deadline = “C–” average). No exceptions.
Daily Grade:
· Participation:
Points are awarded for the student’s proper preparation for class, timeliness, team participation, cooperativeness, participation in all cleaning activities, adherence to break policies, professional demeanor, and compliance with classroom policies as outlined by Instructor. Points will be deducted at the discretion of the Instructor for failure to meet these standards. Any student not participating in the final kitchen cleanup on last day of class will be docked 100 points from their participation score for the quarter. The only exception is by prior arrangement with the Instructor.
· Class preparation:
.
Recipes: Students must be prepared when you come to a Kitchen-Lab Class, with the recipes handwritten on a 3 x 5 card or sleeve –protected sheet of 8 ½ X 11 paper, including ingredients and procedure. If you do not have your recipes you will not be allowed to cook until you demonstrate to the Chef / Instructor that you are prepared. There will be a 10 point deduction from your daily grade.
Uniform: A lineup will be conducted at the start of each class. Students must be in conformance with Uniform Policy or admittance to class will be denied until compliance can be demonstrated to the Instructor’s satisfaction. This includes but is not limited to: non-slip footwear, properly hemmed pants, all components of dress code, handwritten recipes, tools, and proper grooming. Students arriving late after the start of lineup will be docked points from their daily participation grade.
Classroom Policies: See Culinary Policies and Procedures
Disability Policy Statement:
“It is our policy not to discriminate against qualified students with documented disabilities in its educational programs, activities, or services. If you have a disability-related need for adjustments or other accommodations in this class, contact the Director of Student Services.
For tutoring and testing : Academic Services Center Room 614 SC
Andree B. Carter, Academic Dir. Of Lib. Arts [email protected]
IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:
Daily Journal & Summary
Guideline for Creating Your Journal
v You must have an entry for each class, word-processed – or hand-printed neatly in black ink . The Student is required to use the standardized journal form provided. Additional copies may be downloaded from e-companion. All required sections must be filled out or points will be deducted for lack of completeness.
You must include:
· the name and date of the class
· the (daily) objective for that class
· recipe(s) for (a) specific dish(es) you prepared
· a list of small wares and utensils you used to prepare that(those) dish(es)
· a summary of what you learned during this period
· plate diagrams or pictures where appropriate
· a timeline
· personal observations
· Chef’s critique
· any other information you received during that class.
Notebook Requirements:It will be the responsibility of all Culinary Arts students to have a bound notebook. Each student will be held accountable for keeping the notebook neat, up to date and organized. The notebook should contain all lecture notes, recipes, quizzes and other classwork. You will be building a reference guide for your future. An organized notebook MUST contain section dividers to separate major content items and labeled as follows:A. Lecture notes
B. Journals and recipes
C. Quizzes
D. Papers and projects
Notebook must include a cover page with the name of the course, the quarter in which it is being taken, the name of the instructor, and the name of the student. It must be presented either in a three ring binder or be professionally spiral bound.
In each section the material should be arranged chronologically, from week one through nine. Recipes should follow journal entries which apply to them. Recipes which do not have an accompanying entry should be placed at the end of that week’s material.
This notebook will be graded from time to time (with or without notice). The rewriting of notes and keeping the notebook up to date is a job that is to be done daily.
Notebook will be due at the start of class on Day 1, Week 10. No notebooks will be accepted for grading after day one of week 11.
The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed at the end of the quarter and is included in the measurement for the course.
Research Assignment:
The research project will be an exercise in catering menu development. Instructor will provide details in class.
Break Policy: Breaks to use the rest room or get something to drink may be taken when necessary after first informing the Instructor and fellow team members of the student’s intention to do so. Breaks should be limited to no more than ten minutes. Breaks for any other purpose are allowed only at the Instructor’s discretion. No one is to leave the lab once class has started for any reason without informing the Instructor.
Food Consumption Policy: Please see the Student Information Packet for a concise statement of School policy. Please see Instructor for any necessary clarification.
Cleanup policy: All students are expected to participate in kitchen cleaning duties, both during and after the day’s production. Students failing to participate in the duties assigned by Instructor will lose points from their daily participation score. Repeated occurrences will require a meeting with the Academic Director.
Suggested Weekly OutlineWeek 1Lecture:
Curing , Smoking, Pickling
Lab:
Homework:
Week 2
Lecture:
Salads and Dressings
Lab:
Homework:
Week 3
Lecture:
Cold Soups and Sandwiches
Lab:
Homework:
Week 4
Lecture:
Appetizers, Hors d Oeuvres, Canapes,
Lab:
Homework:
Week 5
Lecture:
Sausages and Forcemeats
Lab:
Homework:
Week 6
Lecture:
Pates and Terrines
Lab:
Homework:
Week 7
Lecture:
Terrines, Aspics, Chaud-Froid and Cheese
Lab:
Homework:
Week 8
Lecture:
Crudites, Deli, Fruit, and Cheese Platters
Lab:
Homework:
Week 9
Lecture:
Display Trays
Lab:
Homework:
Week 10
Lecture:
Practical Final, Written Final
Lab:
Homework:
Week 11
Lecture/Lab:
Optional day, Kitchen Appreciation
Homework:
None