HRIM132 Buffet Planning and Preparation/Advanced
Department of Business, Innovation, and Legal Studies: Business Studies Department Archive
- I. Course Number and Title
- HRIM132 Buffet Planning and Preparation/Advanced Course No Longer Offered
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- 2250
- IV. Prerequisites
- HRIM131 (C or better) or permission of the Department of Business Studies
- Corequisites
- None
- V. Other Pertinent Information
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Spring Semester Course Only - An advanced course, using the kitchen laboratory, which focuses on the development of knowledge, ability (skills), attitude, and personal qualities which lead to success in the hospitality industry. The principles introduced in this course can be equally useful to hospitality, management, and vocational students.
This course meets the General Education requirement for Arts/Humanities.
Beginning Fall 2018, this number of this course is CULN132.
- VI. Catalog Course Description
- This course covers advanced Garde Manger techniques, such as manipulation and use of specialized tools to produce decorative buffet items and show pieces, i.e., 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
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Course Learning Goals
Students will:
- identify, and use safely, the basic tools and equipment used in the buffet/advanced garde manger kitchen;
- develop the ability to weigh and measure ingredients according to specified recipes;
- use time, materials, references, and resources effectively;
- identify and produce various types of confectionery -- based buffet items and show pieces;
- identify and produce appropriate, creatively expressed decorative items using various media -- i.e., gum paste (pastillage), royal icing, marzipan, fondant, modeling chocolate, food painting, and ice sculpture [Arts/Humanities];
- identify the appropriate use, cost effective presentation styles, and preparation of the above mentioned products for public display; and
- demonstrate skill in the preservation of the items mentioned above.
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Planned Sequence of Topics and/or Learning Activities
- Introduction to course and objectives. Kitchen layout and tools demonstration.
- Advanced buffet/confectionary theory, terminology.
- Pastillage (gum paste) theory and practical application. Plate/box design. Royal icing application. Floral design work.
- Food painting techniques -- "gin paint", cocoa painting, edible food powders.
- Marzipan modeling and application. Figures and flowers.
- Rolled fondant and royal icing techniques and application.
- Chocolate tempering and modeling (plastique) transfer application.
- Sugar/ Isomalt sculpture design and application.
- Ice sculpture template workup/design and transfer.
- Ice sculpture equipment safety and practice standards.
- Ice cutting demonstration and practical application.
Assessment Methods for Course Learning Goals
Course learning goals are assessed using a variety of quizzes, tests, projects, writing assignments, and performance-based tasks, as specified by the area faculty and described in the individual instructor's course syllabus.Reference, Resource, or Learning Materials to be used by Student:
- Departmentally selected textbook. Details provided by the instructor of each course section. Handouts of recipes and instructional material when appropriate.
- See course syllabus for required textbook.
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Review/Approval Date - 4/99; Revised 3/05; New Core 8/2015