Representative Examples of Instructional Materials

CUL 210 Garde Manger 

Course Description: 

Students study garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes from cold sauces to plated appetizers to hors d’oeuvres. Focus on creativity, the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from à la carte menus to theme-based events, buffets and brunches. Prerequisites: CUL 121, ENG 085*, ENG 090* and MAT 020* or higher

Course Objectives: 

Upon successful completion of this course, students will be able to:

1. Compare and contrast traditional and modern day garde manger.

2. Define and use common kitchen terminology and vocabulary.

3. Define and use common terms for the Garde Manger department.

4. Articulate the role of the garde manger/charcutier as it pertains to the culinary industry.

5. Define the portion size, appropriate sauce and garnish when presenting cold and hot hors d’ oeuvres.

6. Demonstrate basic knife skills, mise en place, and weights and measurements.

7. Define fat emulsion, cream emulsion and simple ground forcemeats.

8. Demonstrate the proper portion and presentation of a simple, bounded or composed salad.

9. Prepare and display a buffet platter, design selection, correct size and suitable layout of buffet items.

10. Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.

11. Define and use proper methods and techniques when applying all basic fundamental standards of cooking.

12. Define and apply safe standards of food preparation, sanitation while working in a food production environment.

Textbook (s) 

The Art and Craft of the Cold Kitchen: Garde Manger (4^th ed.), John Wiley & Sons, Inc. 2012 | ISBN: 978-0-470-58780-5 

Technology Needed: Hand calculator, access to a computer and or computer lab

Center for Student Success: Tutors (plus additional services for academic success) can be accessed by calling 796-8415 or by stopping by the Center for Student Success. Students requiring special assistance (including those affected by the Americans with Disabilities Act) should contact the Center for Student Success. This is the first step in acquiring the appropriate accommodations to facilitate your learning.

Course Outline/Competencies 

• Module 1: Overview of Syllabus – Homework/Menu Assignment Expectation. Chapter 1 – The Professional Garde Manger. Competencies: After studying this chapter, students should be able to: (1) trace the beginning of garde manger, (2) describe the growth of the guilds, (3) explain the origin of restaurants and role of garde manger, (4) compare and contrast past and present garde manger, and (5) understand the role of garde manger as a businessperson and the skills required to practice this profession. Weekly Quiz.

• Module 2: Chapter 2 – Cold Sauces and Cold Soups. Competencies: After studying this chapter, students should be able to: (1) understand and identify cold emulsion sauces, (2) recognize basic vinaigrette preparation, (3) prepare and repair mayonnaise sauces, (4) identify diary-based sauces, salsa, coulis and purees, and miscellaneous sauces, and (5) explain the preparation of coating sauces that include gelatin, and describe a variety of cold soups. Weekly Quiz.

• Module 3: Chapter 3 – Salads. Competencies: After studying this chapter, students should be able to: (1) recognize and discuss the place of salad in culinary history, (2) identify specific salad greens in categories such as mild greens, spicy greens, bitter greens or chicories, prepared mixed of greens, herbs and flowers, and micro greens, (3) describe how to care for salad greens, (4) explain how to dress and garnish the salad, and (5) formulate a description of composed salads. Weekly Quiz. 

• Module 4: Chapter 4 – Sandwiches. Competencies: After studying this chapter, students should be able to: (1) define various types of sandwiches, (2) identify a number of international sandwiches, (3) identify appropriate breads, spreads, fillings, and garnishes for sandwiches depending on the occasion, and (4) recognize the appropriate presentation style of sandwiches. Weekly Quiz.

• Module 5: Chapter 5 – Cured and Smoked Foods. Competencies: After studying this chapter, students should be able to: (1) understand the history and purpose of cured and smoked foods, (2) identify the crucial ingredients for preserving foods, (3) explain the function of salt in osmosis, dehydration, and fermentation, (4) describe the role of curing salts in preserving foods, (5) discuss seasoning and flavoring options for cured and smoked foods, (6) compare the effects of dry cures and brines, (7) describe the evolution of brining from a preservation technique to a flavoring technique, (8) evaluate cold smoking and hot smoking alternatives, (9) explain the technique of air-drying, and (10) describe the method of preservation in fat.

• Module 6: Chapter 5 – Cured and Smoked Foods continues…Weekly Quiz.

• Module 7: Chapter 6 – Sausage: Competencies: After studying this chapter, students should be able to: (1) understand the role of sausages in culinary history, (2) identify necessary ingredients for sausages, explain the importance of proper equipment selection, care and use in making sausages, (3) classify various types of sausage, (4) discuss fermented sausages and their manufacture, (5) describe the process of making basic grind sausages, (6) contrast the basic process with the procedure for emulsion sausages, (7) recognize the value of testing, (8) distinguish suitable garnishes for sausages, and (9) clarify the various types of sausage shaping options and preparation methods for each type. Weekly Quiz. 

• Module 8: Chapter 6 – Sausage continues…Midterm Exam.

• Module 9: Chapter 7 – Terrines, Pates, Galantines, and Roulades. Competencies: After studying this chapter, students should be able to: (1) explain the use and preparation of forcemeats, (2) identify various types of forcemeats including straight, country-style, gratin, and mousseline, (3) describe the procedure for making terrines, (4) understand how to prepare pâté en croute, (5) explain the process of making galantines and roulades, and (6) recognize proper method of working with foie gras including grading, cleaning, and marinating.

• Module 10: Chapter 7 – Terrines, Pates, Galantines, and Roulades continues…Weekly Quiz.

• Module 11: Chapters 8 and 10 – Cheese; and Condiments, Crackers, and Pickles. Competencies: After studying this chapter, students should be able to: (1) trace a brief culinary history of cheese, (2) discuss the new American cheese movement, (3) explain the cheese-making process overall, (4) identify classifications of cheese, (5) discuss cheese service and storage, (6) describe the cheese-making process in the kitchen, (7) identify condiments such as mustard, ketchup, chutney, relish, and compote, (8) understand the process of making flavored oils and vinegars, (9)explain the role of pickles, and (10) describe the process of making chips and crisps.

• Module 12: Chapter 9 – Appetizers and Hors d’ oeuvre. Competencies: After studying this chapter, students should be able to: (1) compare and contrast appetizers and hors d’oeuvre, (2) identify composed hors d’oeuvre including canapés, profiteroles, tartlets, and barquettes, (3) discuss the role of appetizers in à la carte, buffet, and tasting menu situations, (4) explain how to select and prepare appetizers, (5) recognize the principles of presenting appetizers, (6) understand the preparation of cold savory mousses, sorbets, savory foams and encapsulations, and (7) understand how to serve caviar. Weekly Quiz. 

• Module 13: Chapter 9 – Appetizers and Hors d’ oeuvre continues…Weekly Quiz.

• Module 14: Chapter 11 – Buffet Presentation. Competencies: After studying this chapter, students should be able to: (1) understand the phases of buffet events, (2) recognize the importance of concepts and themes, (3) explain how to plan a buffet menu, including a breakfast buffet, (4) identify how price ranges are central to planning a buffet, (5) discuss how to meet and exceed guest expectations, (6) explain the role of action stations in a buffet, including raw bars, pasta stations, and omelet stations, (7) explain mise en place and production for buffets, (8) design a buffet to be both effective and attractive, (9) understand how to enhance food presentation, and (10) describe the importance of centerpieces and displays. Final Exam Review.

• Module 15: Final Written Exam 

Method of Instruction: Lecture/Lab Course

Course Evaluation: Lecture/Lab 

Grading Scale based on 4.0

4.0=94-100

3.5=89-93

3.0=84-88

2.5=78-83

2.0=72-77

1.5=66-71

1.0=60-65

0.5=55-59

0.0=0-54

Attendance Policy: 

1. Excessive absenteeism may result in course failure. Therefore, students may be required to retake the course and pay the appropriate fees.

2. Because of the intensive nature of the Jackson College Culinary Arts/Hospitality Management programs, absences jeopardize a student’s ability to complete successfully/his/her studies. If, for some critical reason, a student finds it necessary to be absent, late, or leave early, it is the student’s responsibility to notify the instructor and to make up all work missed.

3. Accumulated absenteeism in any one course will affect performance and grades. Absenteeism can be accumulated through missing class entirely or by being tardy or leaving class early.

Behavior: 

1. Be here every day and on time. Valuable information will be missed when absent or tardy.

2. Come to class in the appropriate uniform and bring all necessary tools and books for that day.

3. Maintain cleanliness and orderliness in and outside the classroom.

4. Treat everyone with respect. Disrespectful or rude behavior and offensive language will not be tolerated.

5. Work as a team. Teamwork is essential for success at school and in the industry and is a sign of culinary professionalism.

6. Drugs and alcohol will not be tolerated. If you come to class impaired in any way, you will be asked to leave.

7. You will not be called out of class to receive personal phone calls. The office can receive messages in the case of an emergency.

Policy on Academic Honesty: Follow the requirements in the Academic Honesty Document posted in JetNet: http://www.jccmi.edu/policies/Academics/Policies/1004.pdf