10316133Garde Manger/Decorative Foods
Course Information
Description
Through independent and group projects, students will solidify their understanding of Garde Manger principles and explore the intricacies of the cold kitchen. Students will gain hands-on experience in essential techniques including salads, sandwiches, sausage-making, charcuterie, pickles, and ice carving.
Total Credits
2
Course Competencies
  1. Demonstrate effective practices in food safety, storage, and handling
    Assessment Strategies
    Skill Demonstration
    Criteria
    Implement the most effective process for cooling, storing, labeling, dating, and reheating food
    Use effective sanitary practices and procedures when working with all food items
    Maximize food freshness, quality, safety, and sanitation when serving hot foods and cold foods
    Demonstrate proper storage of curing agents and accurate temperature logging

  2. Use knives and small wares in various food preparation and cooking
    Assessment Strategies
    Skill demonstration
    Criteria
    Demonstrate a variety of classical knife cuts
    Demonstrate zesting fruit
    Demonstrate concasse, supreme, and zesting
    Performance is of professional quality as specified by the instructor

  3. Demonstrate mise en place (everything in its place)
    Assessment Strategies
    Skill Demonstration
    Criteria
    Identify tools, equipment, and products typically used in garde manger
    Perform organizational skills such as gather, prep, and organize necessary ingredients and equipment before cooking
    Integrate effective timing into food preparation, cooking, and serving
    Implement proper food handling, including safety, sanitation, and storage
    Explain the design principles and layout of a modern buffet, including sanitation and off-premises catering challenges

  4. Produce soups, sauces, salads, and dressings
    Assessment Strategies
    Skill Demonstration
    Criteria
    Soups and Sauces:
    Identify cold soups and sauces used in the garde manger area of a foodservice establishment
    Produce several types of cold soups and sauces using a food processor and blender
    Salads and Dressings:
    Identify the basic types of salads and their uses in the modern menu
    Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette and coulis
    Produce mixed green, composed, entree, protein, starch, and fruit salad

  5. Produce sandwiches, canapés, hors d' oeuvres, and appetizers
    Assessment Strategies
    Skill Demonstration
    Criteria
    Sandwiches:
    Explain the history and defining characteristics of the sandwich, as well as the most popular modern variations
    Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich
    Produce an assortment of both hot and cold varieties of sandwiches
    Canapés, Hors d' Oeuvres and Appetizers:
    Explain the history and defining characteristics of a hors d’ oeuvre, canapé, and appetizer, as well as give examples of each
    Describe the types of international items that can be used as hors d’oeuvres on a buffet line or as passed canapés
    Produce an assortment of both hot and cold varieties of canapés, hors d’oeuvres, and appetizers

  6. Produce fruit, cheese, vegetable, and other forms of food for decorative and edible purposes
    Assessment Strategies
    Skill Demonstration; Fruit, cheese or vegetable tray
    Criteria
    Use knives and garnishing tools to achieve professional quality results
    Demonstrate proficiency using knives and garnishing tools to achieve quality results when producing vegetable and/or fruit carvings (decoration)
    Cheese:
    Identify the various categories of cheese
    Describe several types and names of cheese associated with each category
    Identify the largest cheese producing areas of the United States and other parts of the world
    Explain how best to use various types of cheese
    Utilize cheese in a recipe

  7. Utilize forcemeats and aspic
    Assessment Strategies
    Skill Demonstration
    Criteria
    Define the various types of forcemeats including sausage, pate, terrine, and mousse
    Produce an assortment of sausages
    Produce a variety of pates, mousses and or terrines to include vegetables and proteins
    Utilize different types of binders in the process of making a forcemeat to include aspic, panadà, or another binding agent
    Utilize aspic as a form of garnish or binder in a salad, pate, or canapé

  8. Produce various types of pickled, smoked, and cured items that represent the Garde Manager pantry
    Assessment Strategies
    Skill Demonstration
    Criteria
    Food preservation:
    Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and safety
    Utilize pickling and fermenting techniques (vinegar and brine)
    Utilize curing techniques (salt and sugar)
    Utilize smoking techniques (hot and cold)