CAH 250 Garde Manger
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Garde Manger
CAH 141, CAH 175 & CAH 242
4 credit = 1 hour lecture + 6 hours lab
n/a
Lecture & lab
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook:
Professional Garde Manger & Study Guide,
Gisslen, Sackett & Pestka, Wiley Publishing
The Visual Food Lover’s Guide, QA International, Wiley Publishing
Supplementary Readings: The Chef’s Companion, Riely, 3rd ed. Wiley Publishing
The Professional Chef’s Art of Garde Manger,
Sonnenschmidt & Nicolas, 5th ed. Wiley Publishing
Required Supplies:
Tools: Program approved complete knife kit and uniforms
Uniform: Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white
apron, proper under garments, limited make-up and jewelry (wedding ring and 1 stud
earring per earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while on line
or in view of public, no dangling earrings. These are safety and sanitation issues.
COURSE DESCRIPTION:
The student studies traditional upscale pantry preparation. Students practice techniques for
artistic displays of hors d'oeuvres, canapé', pate’, terrines and charcuterie. The student gains
practical experience preparing and serving theme buffets for guests.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
8.
Utilize tools and equipment in a safe manner.
Prepare and evaluate various hors d’oeuvre, appetizers, and canapés.
Understand and use aspic and evaluate aspic coated products.
Prepare and evaluate forcemeat products.
Demonstrate food presentation and evaluate quality.
Produce a center piece display.
Define, prepare and evaluate cured foods and their qualities.
Understand cheese from the process of making it, to eating it, raw or cooked.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
2.1
2.2
2.3
2.4
3.1
Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
Define and describe hors d’oeuvre, appetizers, and canapés.
Explain the importance of presentation and garnishing for hors d’oeuvre, appetizers, and canapés
Prepare a variety of hors d’oeuvre, appetizers, canapés and basic garnishes.
Evaluate the quality of hors d’oeuvre, appetizers, and canapés.
Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation
and uses of aspic.
3.2 Evaluate the quality of aspic gelee and items coated with it.
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4.1 Define and describe forcemeat and its various forms including pate, terrine, galantine,
mousseline, and sausage.
4.2 Prepare and present a variety of forcemeat products.
4.3 Evaluate the quality of forcemeat products.
5.1 Demonstrate food presentation techniques using a variety of plates, platters and trays.
5.2 Evaluate the quality of prepared plates, platters and trays.
6.1 Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow and
ice carvings).
7.1 Define and describe various methods in which food is preserved
(i.e. brining, salting, curing, and smoking).
7.2 Prepare foods for preservation and prepare preserved foods.
7.3 Evaluate the quality of preserved foods.
8.1 Define and describe a variety of cheese categories.
8.2 Discuss how various cheeses are made and their uses.
8.3 Use cheese as an ingredient in recipes.
8.4 Taste various cheeses and evaluate their quality.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
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E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
4. Lectures and Videos
2. Demonstrations
5. Workbook Assignments
3. Product Critique
6. Ongoing Feedback
GRADING STRUCTURE:
Lecture/Lab Attendance, Participation &
Professionalism
Quizzes
Weekly Homework Assignments (Discussion
Questions)
Mid-term Written Exam
Written Baking Final
Group Presentation
Session Worksheets
Community Service with typed written paper
* Practical Assessments –
11 @ 10 points 110 points
11 @ 10 points 110 points
9 @ 10 points 90 points
50 points
50 points
50 points
50 points
100 points 100 points
11 @ 10 points 110 points
2 @ 10 points 20 points
50 points
80 points
50 points 180 points
* Final Project –
50 points
80 points
50 points 180 points
Total Points Possible 1000 points
A > 90%
B = 80% - 89%
C = 70% - 79%
D = 60% - 69%
F < 59%
*Overall letter grade for the course will not exceed the letter grade averaged on the three practical
assessment tools. For example, if you earn 92%, 83%, 92%, on practical exams for an average of
89%, you will receive a grade no higher than “B” for the course.
*In addition you must pass all practical evaluations/exams with a “C” or better, in order to PASS
the course!!
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COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Day & Date
Session
1
Session
2
Session
3
Session
4
Session
5
Session
6
Session
7
Session
8
Session
9
Session
10
Session
11
Session
12
Session
13
Session
14
Read/do for
class
Course Schedule
Homework due
Chapter 1-3
& 14
Lecture/Lab
quiz
Chapter 4
worksheet
quiz
Chapter 5
worksheet
The profession, salad
sauce and dressing,
dairy products
Cold vegetable and
fruit
Complex salads
quiz
Chapter 6
worksheet
Cold seafood
quiz
Chapter 7
worksheet
Cold meats
Chapter 8
worksheet
Cold soup
quiz
Chapter 9
worksheet
quiz
Chapter 10
worksheet
garde manger
sandwiches
Cold hors d’ oeuvres
quiz
Chapter 11
worksheet
quiz
Chapter
12/13
Chapter 15
worksheet
Chapter
16/17
Chapter 18
worksheet
quiz
worksheet
Final projects
Cured and smoked
foods
Sausage, pate terrine
and forcemeat
Mousselines
Aspic & Chaud-Froid
condiments and decor
Buffets and food bars
The schedule is a projected progression of the class and subject to change
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