.jpg)
CULN112 Garde Manger and Buffet Planning
Department of Business and Innovation: Culinary Arts
- I. Course Number and Title
- CULN112 Garde Manger and Buffet Planning
- II. Number of Credits
- 4 credits
- III. Number of Instructional Minutes
- 3000
- IV. Prerequisites
- CULN110 (C or better) or Permission of the Department of Business + Innovation
- Corequisites
- None
- V. Other Pertinent Information
-
This course focuses on developing the knowledge and skills required for success in entry or specialized level jobs in the hospitality industry. The principles introduced in this course will be useful to both hospitality management and students in other culinary programs. management and occupational students In addition, the material covered in this course will be useful for the food service worker/manager who desires to upgrade or improve their job skills and knowledge.
Lab fees apply.
- VI. Catalog Course Description
- This course covers traditional and contemporary food preparation techniques used in the buffet/garde manger kitchen. Students develop knowledge and skills needed to create cold and hot hors d'oeuvres and other special food preparations such as pate, terrines, galantines, and mousse. Buffet arrangement, organization, and planning is also will also be covered.
- VII. Required Course Content and Direction
-
-
Course Learning Goals
Students will:
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- produce various types of hot and cold hors d'oeuvres;
- produce basic galantines, pate, sausage, pate en croute, terrines, forcemeats, and mousse;
- produce brines and marinades;
- prepare basic foods for various types of buffets; and
- use proper terminology related to charcuterie and basic buffet (Garde Manger) work.
-
Planned Sequence of Topics and/or Learning Activities
- The catering industry
- Cold and hot hors d'oeuvres
- Galantines
- Forcemeat, aspics and terrines
- Sausage
- Mousse
- Pate and pate en croute
- Brines and marinades
- Charcuterie
- Buffet planning
-
Assessment Methods for Course Learning Goals
Student mastery of knowledge and skills will be assessed with quizzes and lab projects. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus for required textbook.
Kitchen uniform required for culinary students, appropriate clothing including hat and non-slip shoes required for all others.
-
New 11/21