HRIM131 Buffet Planning and Preparation Basic

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM131 Buffet Planning and Preparation Basic
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM105 or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
An introductory 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 type of course is self-fulfillment and a desire for basic knowledge of the hospitality industry.
VI. Catalog Course Description
After completing this course, the student should be able to demonstrate a knowledge of basic Garde Manger. Topics will be charcuterie techniques, aspics, galantines, pates, mousses, and terrines, buffet preparation, and food arrangement will be demonstrated with group projects. Buffet 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/garde manager 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 garde manger items.
    5. To identify and produce various types of hot and cold hors d' oeuvres. 6.
    6. Identify and produce basic galantines, pates, sausage, pate'en croute, terrines, forcemeats and Mousses.
    7. Produce and use appropriately vegetable/edible centerpieces, decorativevegetables/melon carvings and garnishes using basic garde manger tools.
    8. To produce and use appropriately - truffle/color sheets, aspic, chaud froid and other specialized sauces and coatings.
    9. To produce and use appropriately - brines, marinades and curves.
    10. Identify various types of buffets and prepare various types of basic appropriate foods for each type for public consumption.
    11. Identify various components of the catering industry including employment opportunities.
    12. Perform various basic catering duties following industry accepted safety and sanitation rules and regulations.
    13. Demonstrate skill in the serving of food and the arranging of the facilities.
    14. Demonstrate a clear understanding of basic terminology used in charcuterie and basic buffet (Garde Manager) work.
    15. Prepare foods using methods that conserve nutritional value.
    16. Demonstrate a respect for and knowledge of the use of materials, equipment, and products used in the garde manger kitchen.
    17. 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.
    18. To understand basic concepts of buffet menus, costs, overhead, and merchandising of profitable foods.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Introduction to course and objectives. Kitchen layout and tools demonstration.
    2. Catering theory, terminology, buffet styles and layouts.
    3. Cold food presentation - aspics, gelees, chaud froid, color sheet production.
    4. Hot food production - Galantine, pate', pate'en croute, terrine, forcemeat, quenelles and mousses fabrication.
    5. Socle layout and presentation. Food display psychology.
    6. Carcuterie Production - gravlax, sausage variations.
    7. Classical garde manger vegetable/centerpiece fabrication and display theory.
  3. Assessment Methods for Core Learning Goals:

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

    1. See course outline for required textbook.
    2. Details provided by the instructor of each course section.
    3. Handouts and instructional materials 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 -3/99