FLORIDA STATE COLLEGE AT JACKSONVILLE
COLLEGE CREDIT COURSE OUTLINE
COURSE NUMBER:
FSS 1248
COURSE TITLE:
Garde-Manger
PREREQUISITE(S):
FSS 1221
COREQUISITE(S):
None
CREDIT HOURS:
3
CONTACT HOURS/WEEK:
8
CONTACT HOUR BREAKDOWN:
Lecture/Discussion:
2
Laboratory:
6
Other ____________:
FACULTY WORKLOAD POINTS:
6.2
STANDARDIZED CLASS SIZE
ALLOCATION:
20 Lecture/12 Lab
CATALOG COURSE DESCRIPTION:
Students will acquire the technique and demonstrate skills in the presentation of gourmet hot and cold food.
Students will work with mousse, pate, and terrines; with tallow, ice sculpture, and other decorative mediums.
Students will design fine entree and platter presentation.
SUGGESTED TEXT(S):
Garde Manger, Culinary Institute of America, Latest Edition
IMPLEMENTATION DATE:
November 14, 1987
REVIEW OR MODIFICATION DATE:
Fall Term, 1996 (971)
Fall Term, 2002 (20031)
Fall Term, 2003 (20041)
Fall Term, 2008 (20091) – Outline Review 2007
Fall Term, 2015 (20161) – Outline Review 14-15
1
COURSE TOPICS
CONTACT HOURS
PER TOPIC__
I. Buffet Presentation
12
II. Aspics
12
III. Appetizers/Hors D'oeuvres
12
IV. Pates, Galantines, Mousse
12
V. Food Decoration
12
VI. Cold Food Presentation
12
VII. Ice Carving
12
VIII. Tallow Salt Dough Sculpture
12
IX. Decorative Centerpiece
12
X. Hot/Food Completion
12
PROGRAM TITLE:
Culinary Management
COURSE TITLE:
Garde Manger
CIP NUMBER:
1612050400
Program Frameworks can be found at the following website: http://www.fldoe.org/workforce/dwdframe/
Florida State College at Jacksonville
Course Learning Outcomes and Assessment
SECTION 1
Semester Credit Hours (Credit):
Contact Hours (Workforce)
Course Prefix and Number:
FSS 1248
Course Title:
Garde-Manger
3
SECTION 2a (To be completed for General Education courses only.)
TYPE OF COURSE (Place an “X” in the box next to those that are applicable.)
General Education Core (If selected, core discipline area will be identified in Section 4.)
General Education (If selected, you must also complete Section 4, Section 5, and Section 8)
SECTION 2b
TYPE OF COURSE (Place an “X” in the box next to those that are applicable.)
A.A. Elective
X A.S. Required Course
A.S. Professional Elective
A.A.S. Required Course
A.A.S. Professional Elective
Technical Certificate
PSAV/Clock Hour/Workforce
Upper Division/Bachelors
Development Education
Apprenticeship
Other:
If selected, use this space to title “other” option.
SECTION 3
INTELLECTUAL COMPETENCIES (Place an “X” in the box next to those that are applicable.)
X
Reading
X
Speaking
X
Writing
X
Listening
X
Critical Analysis
Qualitative Skills
Information
Literacy
Ethical Judgement
Scientific Method of
Inquiry
Working
Collaboratively
X
SECTION 4 (To be completed for General Education courses only.)
GENERAL EDUCATION DISCIPLINE AREA (Place an “X” in the box next to those that are applicable.)
Communications
Humanities
Mathematics
Social and Behavioral Sciences
Natural Sciences
SECTION 5 (To be completed for General Education courses only.)
GENERAL EDUCATION LEARNING OUTCOME AREA (Place an “X” in the box next to those that are applicable.)
Communication
Critical Thinking
Information Literacy
Scientific and Quantitative Reasoning
Global Sociocultural Responsibility
SECTION 6
LEARNING OUTCOMES
Students will have acquired the knowledge and
skills needed to demonstrate food preparation in
the cold foods area of the kitchen
Students will understand the importance of food
safety and sanitation practices
TYPE OF OUTCOME
(General Education,
Course or Program)
METHOD OF ASSESSMENT
Program,
Course
Tests, written assignments, lab evaluations,
and practical final
Program,
Course
Tests and lab evaluations
SECTION 7
Faculty name(s):
CS20150615
Joe Harrold
Date:
12/11/2014