CUL 210.Garde Manger
Description of Course Content. 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, garde manger covers a broad range of dishes from cold sauces to plated appetizers to hors d’oeuvres. Garde Manger focuses 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. In the newly designed Pathway Model (focusing on the new Bachelor degree in Culinary Arts | Hospitality Management) CUL 210, will cease to exist as an individual course. However, the importance of this course cannot be understated or undermined.
The deletion of CUL 210, notwithstanding, has found life in another course – CUL 231.À la Carte. While CUL 231 squarely focuses on à la carte service, CUL 210.Garde Manger plays a vital role in said service. For example, students, while training in the garde manger section of à la carte, will learn to apply the art and science of the “cold food” kitchen. Items of preparation, include and are not limited to: (1) salads, (2) cold soups, (3) forcemeats, (4) sausage making, (5) cheese production, and (6) in-house specialty items (bacon, beef jerky, smoked and cured fish and meats). In its current form, CUL 210 is an elective. However, starting fall 2017, this culinary classic will reside in CUL 231 (a core requirement), as it should be. Moreover, in the new associate degree pathway model, CUL 231 has been placed in semester 5 of 6. This is to ensure that all students have had the appropriate number of courses prior to taking this class.
Description, Information and Reflection Regarding Students Taking CUL 210.Garde Manger
As seniors, students can appreciate the benefits of becoming a great garde manger. For example, in an upscale restaurant, country club or high-end hotel, the trained garde manger will retain the tradition of preparing a variety of preserved, smoked, cured and cold food items. Similarly, the addition of appetizers, hors d’ oeuvre, salads, sandwiches, and the accompanying cold sauces and condiments, will surely separate the skill culinarian from those who lack the training, set forth by the great godfather of modern day cooking – Auguste Escoffier. Methods of delivery are two-fold in nature – lecture and laboratory. Each are carefully crafted to ensure that students are at the vanguard regarding contemporary garde manger.
Other Teaching Responsibilities. As lead instructor for culinary arts and hospitality management, my role and responsibilities include the evaluation of course material, delivery methodology, practical and written exams, and curricular credibility. Over the last two years, I have played a vital role in the restructuring of the Culinary Arts | Hospitality Management Program. The below documents are highlights this journey:
Pathway_2016_Updated April 29 2016.xlsxAssociate in Culinary Arts Pathway Mapping_Created May 2016.docxPathway Mapping_BS in Culinary Arts_Updated March 28.docx