HRIM132 Buffet Planning and Preparation/Advanced

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM132 Buffet Planning and Preparation/Advanced
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM131 or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
Spring Semester OnlybrAn advanced course, using the kitchen laboratory, which focuses on the development of knowledge, ability (skills) attitude, and personal qualities which would lead to job success, in entry or specialized level jobs, in the hospitality industry. The principles introduced in this course can be equally useful to both the management student and the vocational student. At the same time, the principles introduced in this course can be useful for the hospitality worker/manager who desires to upgrade their job skills and knowledge. The nature of this course lends itself to satisfying the needs of those students whose main reason for taking this types of course is self-fulfillment and a desire for basic knowledge of the hospitality industry.
VI. Catalog Course Description
This course covers advanced Garde Manager techniques, such as manipulation and use of specialized tools to produce decorative buffet items and show pieces, e.g., ice, tallow, ice sculptures, pastillage, marzipan, and fondant. Modeling chocolate and confectionery (edible) food display are explored. Table arrangement, organization, and planning will also be covered.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. To be able to identify, and use safely, the basic tools and equipment used in the buffet/advanced garde manger kitchen.
    2. To develop the ability to weigh and measure ingredients according to specified recipes.
    3. To use time, materials, references and resources effectively.
    4. To relate scientific, psychological, sociological and sound business principles to the preparation of quality advanced garde manger items.
    5. To identify and produce various types of confectionery - based buffet items and show pieces.
    6. Identify and produce appropriate decorative items using various media - gum paste (pastillage), royal icing, marzipan, fondant, modeling chocolate, tallow, food painting, and ice sculpture.
    7. Identify the various components and appropriate tools used to produce items as mentioned above.
    8. Identify the appropriate use and preparation types and styles of the above mentioned products for public display.
    9. Perform various catering duties following industry accepted safety and sanitation rules and regulations.
    10. Demonstrate skill in the preservation and cost effective presentation of the items mentioned above.
    11. Demonstrate a clear understanding of the basic terminology used associated to the area of advanced garde manger and confectionary food display.
    12. Demonstrate a respect for and knowledge of the use of materials, equipment, and products used in the advanced garde manger/buffet kitchen.
    13. Exhibit attributes of general employability including: initiative, promptness, dependability, courtesy and cooperation, cleanliness, safety, working effectively with others, maintaining regular attendance, willingness to do necessary and menial jobs, and a sense of responsibility for activities and their outcomes.
    14. To understand basic concepts of buffet menus, costs overhead, and merchandizing of profitable display foods.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Introduction to course and objectives. Kitchen layout and tools demonstration.
    2. Advanced buffet/confectionary theory, terminology.
    3. Pastillage (gum paste) theory and practical application. Plate/box design. Floral design work.
    4. Food painting techniques - “gin paint”, cocoa painting, edible powders, transfers.
    5. Marzipan modeling and application. Figures and flowers.
    6. Rolled fondant and royal icing techniques and application.
    7. Chocolate tempering and modeling (plastique) application.
    8. Tallow sculpture design and application.
    9. Ice sculpture template workup/design and transfer.
    10. Ice sculpture equipment safety and practice standards.
    11. Ice cutting demonstration and practical application.
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    See course outline for required textbook. Departmentally selected text. Handouts and instructional material when appropriate.
VIII. Teaching Methods Employed
Presentation, lecture, group discussion along with lab assignments are used as teaching methods in the class.

Review/Approval Date - 4/99; Revised 3/05