CHEF-1310 Garde Manger
Credit Spring 2024
Section(s)
Course Requirements
Evaluation System Grade Scale
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Lab Evaluations- 15 @ 75 points each |
1,125 |
1,652-1,835 |
A |
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Quiz- 2 @ 50 points each |
100 |
1,468-1,651 |
B |
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Chaud-Froid Presentation Piece |
100 |
1,285-1,467 |
C |
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Mid-Term Examination |
100 |
1,101-1,284 |
D (Course must be repeated) |
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Final Written Examination |
160 |
below 1,100 |
F (Course must be repeated) |
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Garde Manger Recipe Book |
150 |
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Costing Analysis |
100 |
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Fashion Show 4/27 Bonus |
*100 |
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Total Points |
1,835 |
Course Subjects
COURSE SCHEDULE
Week 1- Garde Manger Introduction, Cold Mother Sauces I, Vinaigrettes & Simple Salads
Week 2- Cold Mother Sauces II, Dressings, Entree & Complex Salads- Salad Buffet-1
Week 3- Cured, Smoked and Brined Foods
Week 4- Cured, Smoked and Brined Foods
Week 5- Cold Meats & Sandwiches-Buffet Presentation-Buffet 2
Week 6- Ice Carving, Fruit, Melon and Vegetable Carving
Week 7- Cold Seafood, Plated & Buffet Presentation-Buffet 3
Week 8- Cold Vegetables
-Spring Break-
Week 9- Salsas, Relishes, Compotes and Coulis
Week 10- Cold Soups- Quiz #2
Week 11- Sausage, Pate, Mousse & Charcuterie
Week 12- Sausage, Pate, Mousse & Charcuterie-Buffet 4
Week 13- Pate & Terrine
Week 14- Chaud Froid-Grand Charcuterie Buffet
Week 15- Foie Gras
Week 16- Written Exam & Kitchen Deep Clean
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Class and Date |
Lecture |
Lab |
Reading Homework |
Lab Recipe |
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Week 1 01/19 |
Introduction, syllabus review. Cold Sauces, Vinaigrettes, Dairy Sauces, Salsas. Simple Salads Complex Salads Produce Purchasing, Receiving and Storage |
Make Sauces, Dressings and Prep for Menu Presentation. |
Chapter 1&2&3 |
-Classic French Vinaigrette p. 32 -Mixed Green Salad p. 69 -Raspberry Vinaigrette p.36 Spring Greens with raspberries p.75 -Mayonnaise p. 37-41 -Aioli p.42 Fried Roman Artichokes- Recipe Provided |
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Week 2 01/26 |
Cold Mother Sauces II Buffet & Entree Salads |
Complex Salads Prepare & Present Dishes |
Chapter 5 |
-Grilled Chicken Peanut Noodle Salad, p. 150 French Lentil Salad, p.154 Tabbouleh, p.155-adaption -Classic Salad Nicoise, sub Seared Fresh Ahi Tuna Steak -p.179p.139,145,179 |
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Week 3 02/02 |
Cured, Smoked & Brined Foods Review Ice, Fruit & Veg Carving- Assign Video & Homework |
Cure & Brine Prep Sauce Prep Garniture Prep |
Chapter 11 |
-Cure Bacon-p.451 -Duck Confit- p.460 -Smoked Salmon p.444 -Smoked Trout p.422 -Corned Beef p.421 -Gravlax p.430-31 |
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Week 4 02/09 |
Finish Cured, Brined and Smoked foods QUIZ #1 |
Chapter 11 |
Finish Bacon, Duck Confit, Gravlax and Corned Beef Duck Confit with Braised Red Cabbage and Pommes Sardelaise, -Recipe Provided Salmon Gravlax with Latkes, Dilled Creme Fraiche and Fried Capers- Recipe Provided Plan for Next Week’s Sandwich Buffet |
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Week 5 02/16 |
Cold Meats & Sandwiches |
Chapter 7 & 9 |
-Corned Beef Reuben p. 350(adaption) -Grilled Lamb Pita Pocket, p.345 -Open Faced Egg Salad p.335 -Southwestern Turkey Wrap p.348 -Classic Club Sandwich p. 333 Smoked Salmon on a Bagel, p.330 |
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Week 6 02/23 |
Ice Carving Fruit Carving Vegetable Carving |
Chapter 17 |
Ice Carving Fruit Garnishes Vegetable Carving and Garnishes Reserve Ice for Week 7 and 14 |
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Week 7 03/01 |
Cold Seafood Plated, Appetizer & Buffet Presentations |
Chapter 6 |
-Classic Shrimp Cocktail p.198 -Cold Poached Salmon with Cucumber Salad and Fingerling Potato Salad p.200 -Halfshell Raw Oysters with Sauce Mignonette and Traditional Service p.229 & 691 -Lobster Salad/Lobster Rolls p.160 & 342 -Caviar Tasting- p. 239 -Smoked Trout Spread with Toast Points- Recipe Provided |
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Week 8 03/08 |
Cold Vegetables Infused Oils Coulis |
Chapter 4 & 17 |
Broccolini Pinzimonio p. 97 Baby Artichokes Cote d Azur, p 102 Red Bell Pepper Coulis p. 54 Asparagus with Lemon Garlic Vinaigrette- Recipe Provided Roasted Beet Mosaic with Cherry Tomatoes and Fresh Mozzarella, Balsamic and Basil oil-Recipe Provided Balsamic Glaze, p.690 Bright Green Basil Oil, p. 686 |
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SPRING BREAK |
NO CLASS |
CAMPUS CLOSED |
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Week 9 03/22 |
Salsas, Relishes, Pickles, Chutney |
Chapter 2 & 17 |
Fresh Tomato Salsa p. 50 Green Salsa p. 51 Dill Pickles p. 675 Pickled Pearl Onions, p.676 Sweet and Tangy Cucumber Relish, p.678 Corn Relish p. 679 Anglo-Indian Mango Chutney p. 680 Reserve Pickles for Buffet Service |
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Week 10 03/29 |
Cold Soups Quiz #2 |
Chapter 8 |
Provencal Cold Pepper and Fennel Puree- p286-287 Cold Curried Carrot Soup- p.288-289 Chilled Minted Pea Puree- p.283 |
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Week 11 04/05 |
Charcuterie -Sausages -Mousselines |
Prep for next week's assembly and cookery Seafood Sausage |
Chapter 12 & 13 & 15 |
-Basic Fresh Pork Sausage, p.498-499 -adaption- Smoked Kielbasa, p.502-505 Merguez Sausage, p.501 Green Peppercorn Mustard, p.674 Romesco, recipe provided |
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Week 12 04/12 |
Charcuterie -Sausages -Mousselines |
Finish Prep, Grind, Stuff, Cook |
Chapter 12 & 13 & 15 |
-Basic Fresh Pork Sausage, p.498-499 -adaption-Smoked Kielbasa, p.502-505 Merguez Sausage, p.501 Green Peppercorn Mustard, p.674 Romesco, recipe provided Seafood Mousseline Confetti Sausages (adaption) p. 612-613 Reserve/Freeze for Fashion Show 4/27 |
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Week 13 04/19 |
Charcuterie -Pate & Terrine |
Chapter 13 |
Terrine de Campagne p. 534-537 Mushroom Terrine- Recipe Provided Provencal Terrine of Rabbit, p.545-547 Reserve for Fashion Show Saturday 4/27 |
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Week 14 04/26 |
Aspic and Chaud-Froid Costing Assignment Due |
Prep, Coat, Decorate and Display Buffet Service 4/27 |
Chapter 14 & 18 |
Whole Roast Chicken Chaud-Froid p. 659-660 and 715 Reserve for Fashion Show Saturday 4/27 |
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Bonus Class Saturday 04/27 |
Fashion Event |
Highland |
Bonus +100 points |
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Week 15 05/03 |
Foie Gras |
Chapter 7 pages 269-273 |
Torchon De Foie Gras with Riesling Gelee, Plums and Plum Coulis p267-273 Hot Foie Gras Appetizer with Toast Points and Blackberry Coulis-Recipe Provided |
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Week 16 05/10 |
Final Written Exam Kitchen Deep Clean |
Student Learning Outcomes/Learning Objectives
Course Objectives
Upon successful completion of the course, the student will be able to:
KNOWLEDGE BASED
- Utilize previously learned cooking and preparation skills and techniques in the production of cold kitchen products.
- Employ safe food handling practices using contemporary guidelines.
- Use the knowledge imparted in other classes to the cold kitchen.
SKILL BASED
- Prepare forcemeats, pates, galantines and savory mousses from a variety of ingredients.
- Learn about, pickling, brining and curing meats.
- Prepare smoked meat, poultry and seafood.
- Buffet table presentation.
- Learn the principles of gross piece construction, platter design and presentation.
Course Learning Outcomes
Identify tools and equipment common to the Garde Manger Station; develop fundamental skills in preparation of forcemeats; demonstrate basic skills in charcuterie and aspic development; and demonstrate cold food techniques for presentation.
After completion of the course, the student will:
- Discuss the major functions of a cold kitchen and its relation to the main or other kitchens.
- Work in a professional manner while developing professional skills and safe work habits.
- Prevent food poisoning and foodborne illness by exercising proper hygiene, food handling, storage techniques, and cleaning and sanitizing procedures.
- Understand the limitations of written recipes and the importance of using judgment in cooking.
- Utilize the basic cooking and food preparation techniques learned in other classes.
- Recognize and utilize techniques commonly used in food displays.
- Prepare a variety of cold dishes commonly prepared in Garde manger departments.
- Understand Garde Manger preparation, cooking, and Presentation techniques.
- Plan the effective use of time in the kitchen and follow a production schedule.
Office Hours
T 11:00 AM - 11:30 AM Highland Campus, Office Room 2.1317.05
NOTE by appointment onlyM 1:30 PM - 2:30 PM Highland Campus, Office Roon 2.1317.05
NOTETh 3:00 PM - 5:00 PM Highland Campus, Office Room 2.1317.05
NOTEW 3:00 PM - 5:00 PM Highland Campus
NOTEM 7:30 AM - 8:30 AM Highland Campus, Office 2.1317.05
NOTEF 7:30 AM - 8:30 AM Highland Campus, Office Room 2.1317.05
NOTEPublished: 01/26/2024 07:41:21