Permanent Lesson Plans |
Course: CUL 210 Garde Manger
(45 hours)
Lesson 1: Course Syllabi, Homework, Menu Assignment, Chapter 1
Text: The Art and Craft of the Cold Kitchen: Garde Manger (4th ed.)
Instructional objectives
Following lecture, students will gain a better understanding of the art and science of the cold food kitchen via the professional garde manger
Lesson development | Competencies
After studying this chapter, students should be able to:
Trace the beginning of garde manger
Describe the growth of the guilds
Explain the origin of restaurants and role of the garde manger
Compare and contrast past and present garde manger
Understand the role of garde manger as a businessperson and the skills required to practice this profession
Homework
Read – Chapter 2 – Cold Sauces and Cold Soups
Review for Quiz – Review chapter one and chapter PPT for quiz
Assignment –
Design a menu for an upcoming three-hour event of 200 people, consisting of all garde manger items. The menu must include hot and cold items, but may be a combination of passed, plated, and/or action stations.
Create a networking tree of people you already know and/or have worked with. For each person on your tree, indicate how they may impact or benefit your garde manger education and career opportunities. Then, create an action plan for staying in contact with and furthering your working relationship with them, and include any benefits you may contribute to the exchange.