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									Garde Manger Buffets
CHRM 2120

Student Guidebook
Winter 2009 AJ Swanda




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CLASS IDENTIFICATION

TITLE:                Garde Manger Buffets
PREFIX/SECTION:       CHRM 2120 5A
CREDIT HOURS:         3.0 Credits
CLASS BEGINS/ENDS: 11/30/2009 – 2/24/2010
MEETING DAY(S)/TIMES: Monday 3:00 – 4:00 pm
                      Monday and Wednesday 4:00 – 8:00 pm
NO CLASS DAYS:        12/18-1/3 . 1/18
WITHDRAWAL DATE:      www.mccneb.edu/schedule,
CLASS LOCATION:       ICA 022 Demo Lab Room 210
LAB LOCATION:         ICA 022 Ingredient Room 145

CONTACT INFORMATION

INSTRUCTOR NAMES:          AJ Swanda
OFFICE LOCATION:           ICA 022 Room 111
OFFICE TELEPHONE:          402-457-2514
FACSIMILE:
OFFICE HOURS:              As Arranged
EMAIL ADDRESS:             ajswanda@mccneb.edu
FACULTY WEB SITE:          www.mccneb.edu/culinary
ACADEMIC AREA:             Institute for the Culinary Arts
                           Jim Trebbien, Dean
DEAN’S TELEPHONE:          402-457-2510

COURSE INFORMATION
COURSE DESCRIPTION:
The student studies traditional upscale pantry preparation. Students practice
techniques for artistic displays of hors d'ouevres, canapés, pates, terrines and
charcuterie. The student gains practical experience preparing and serving theme buffets
for guests.

COURSE PREREQUISITES:
CHRM 1999 Level I Practical Skills Demonstration

COURSE OBJECTIVES:
  1. Students will demonstrate knowledge of proper buffet presentation techniques.
  2. Students will demonstrate knowledge of Garde Manger terms and menu
     construction.
  3. Students will improve technical skills to include fundamental charcuterie (pates,
     terrines, galantines, ballotines, and sausages).
  4. Students will develop skills in basic garniture and platter presentation techniques.
  5. Students will produce an ice carving and another non-edible display place.
  6. Students will produce a satisfactory show plate presentation.
  7. Students will improve professionalism, including team work, organizational skills,
     human relations skills, decision making, work habits, work speed, sanitary habits,
     and personal appearance.




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REQUIRED & SUPPLEMENTAL MATERIALS:
PERSONAL UNIFORMS AND TOOLS ARE REQUIRED FOR THIS COURSE.
TEXT: The Art and Craft of the Cold Kitchen – CIA
SUPPLIES: Pen, Thermometer, Sharpie, Knife Kit
UNIFORM: Sage skull cap provided. White Chef’s Jacket, Name Badge or Embroidered
name, Black Pants, Apron, Black Kitchen Safe Shoes and Black Socks.

CLASS STRUCTURE:
After an introductory lecture on the topics of the week, students will rotate through 5
stations in the lab – Charcuterie, Static Menu Production, Canapés, Grosse Piece, and
Banquets.

ASSESSMENT OF STUDENT WORK

               Assignments and Final Course Grade* - Garde Manger
   Lab Attendance                                0 points       0 points
   Points deducted for: 5 minutes late or less, unprepared for
   class. Improper notice for lateness or absence-10 additional
   points.
   Participation & Professionalism                                0 points   0 points
   Points deducted for: inability to work on a team, improper
   uniform, poor communication skills, lack of commitment to
   task completion.
   Recipe Execution Checklist – Charcuterie Plate                            10 points
   Recipe Execution Checklist – Static Menu                                  10 points
   Grosse Piece                                       2 ea X 5 points        10 points
   Buffet Cookery and Service                                                10 points
   Canapés                                                                   10 points
   Valentine’s Day                                                           10 points
   Quizzes                                                                   10 points
   Homework                                                                  10 points
   Written Final Exam                                                        20 points
                                               Total Points Possible         100 points
   A > 90%         B = 80% - 89%     C = 70% - 79% D = 60% - 69%                 F < 59%

GRADING POLICY:
Do more than what is asked of you, beyond the level expected = A                        |>90 points
Do everything asked of you, beyond the level expected = B                               |>80 points
Do everything that is asked of you, at the level expected = C                           |>70 points
Do everything that is asked of you, under the level expected = D                        |>60 points
Do less than what is asked of you = F                                                   |<59 points

ASSESSMENT OF STUDENT LEARNING PROGRAM:
Metropolitan Community College is committed to continuous improvement of teaching
and learning. You may be asked to help us to accomplish this objective. For example,
you may be asked to respond to surveys or questionnaires. In other cases, tests or
assignments you are required to do for this course may be shared with faculty and used
for assessment purposes.

USE OF STUDENT WORK:
By enrolling in classes offered by Metropolitan Community College, the student gives
the College license to mark on, modify, and retain the work as may be required by the
process of instruction, as described in the course syllabus. The institution shall not have
the right to use the work in any other manner without the written consent of the
student(s).

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INSTRUCTOR’S EXPECTATIONS OF STUDENTS

ATTENDANCE/PARTICIPATION POLICY:
All students are expected to attend each class session and arrive on time. Failure to do
so may result in dismissal from class. Participation is required when not doing so will
affect the ability of other students to learn.

COMMUNICATION EXPECTATIONS:
When you communicate with others in this course, you must follow the Student Code of
Conduct (http://www.mccneb.edu/catalog/studentinformation.asp), which calls for
responsible and cooperative behavior. Please think critically, ask questions, and
challenge
ideas, but also show respect for the opinions of others, respond to them politely, and
maintain the confidentiality of thoughts expressed in the class. You may also wish to
review information at http://www.albion.com/netiquette/.html.

ACADEMIC HONESTY STATEMENT:
Students are reminded that materials they use as sources for class work may be subject
to copyright protection. Additional information about copyright is provided on the library
website at http://www.mccneb.edu/library or by your instructor. In response to incidents
of student dishonesty (cheating, plagiarism, etc.), the College imposes specific actions
that may include receiving a failing grade on a test, failure in the course, suspension
from the College, or dismissal from the College. Disciplinary procedures are available in
the Advising/Counseling Centers or at http://www.mccneb.edu/procedures/V-
4_Student_Conduct_and_Discipline.pdf.

STUDENT WITHDRAWAL:
If you cannot participate in and complete this course, you should officially withdraw by
calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially
withdraw will result in either an instructor withdrawal (IW) or failing (F) grade. The last
date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT

MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly,
supportive learning environments that can help students achieve educational success.
Staff members in these centers provide free drop-in assistance with basic computing,
reading, math, and writing skills. Self-paced, computer-assisted instructional support in
reading, vocabulary, typing, English as a Second Language, and online course
orientation is also available.

Detailed information about the Academic Resource, Math, and Writing Centers is in the
Student Handbook, College Catalog, and online at http://www.mccneb.edu/arc/.

ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:
If you have a disability that may substantially limit your ability to participate in this class,
please contact a Disability Support Services Counselor located in the Student Services
Office on each campus. Metropolitan Community College will provide reasonable
accommodations for persons with documented qualifying disabilities. However, it is the
student’s responsibility to request accommodations. For further information, please visit
http://www.mccneb.edu/dss/ and/or contact Student Services.


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TECHNOLOGY SUPPORT
For assistance with student email, passwords, and most other MCC technology, contact
the Help Desk at 457-2900 or mcchelpdesk@mccneb.edu.
TECHNOLOGY RESOURCES:
By using the information technology systems at MCC (including the computer systems
and phones), you acknowledge and consent to the conditions of use as set forth in the
Metropolitan Community College Procedures Memorandum on Acceptable Use of
Information Technology and Resources. It is your responsibility as a student to be
familiar with these procedures. The full text of the Procedures Memorandum may be
found at the following website:
http://www.mccneb.edu/procedures/X-15_Technology_Resources_Use.pdf.

SOFTWARE/FILE SUBMISSION REQUIREMENTS:
Metropolitan Community College uses Microsoft products as part of its standard
software and encourages students to do the same. You may save word-processed
documents for file attachments in Microsoft Word .doc or .docx format. If your software
does not allow either of these, then save files in Rich Text Format (.rtf).




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SCHEDULE OF ASSIGNMENTS

                                                                                          Station
                                                 Sage
   Date           Lecture/Event                                   Charcuterie                                                       Grosse
                                                 Static                                   Canapés             Banquets
                   (Read for Class)                                 Plate                                                            Piece
                                                 Menu
                     Overview                                                              Group 3                                 Group 5
                                                Group 1              Group 2
                       Menu                                                                  Joe               Group 4               Dave
                                                Andrew                Rager
11/30-12/1          Development                                                             Betty               Tyler              Lakeisha
                                                Kendahl              Rebecca
                     Production
                                                                                           Group 3                                 Group 5
                       Protein                  Group 1              Group 2
                                                                                             Joe               Group 4               Dave
                      Emulsions                 Andrew                Rager
12/7-12/9                                                                                   Betty               Tyler              Lakeisha
                      (Chapter 6)               Kendahl              Rebecca

                     Christmas                Christmas            Christmas             Christmas Christmas                      Christmas
12/18-1/3
                       Break                    Break                Break                 Break     Break                          Break

                     Ice Carving              Group 5               Group 1               Group 2             Group 3
                                                                                                                                    Group 4
 1/4 -1/6             (Handout 1)              Dave                 Andrew                  Rager               Joe
                                                                                                                                     Tyler
                                              Lakeisha              Kendahl               Rebecca               Betty
                       Curing &               Group 5               Group 1               Group 2             Group 3
                                                                                                                                    Group 4
1/11-1/13              Smoking                 Dave                 Andrew                  Rager               Joe
                                                                                                                                     Tyler
                       (Chapter5)             Lakeisha              Kendahl               Rebecca               Betty
                    Closed MLK                 Closed             Closed MLK               Closed              Closed               Closed
      1/18
                        Day                   MLK Day                 Day                 MLK Day             MLK Day              MLK Day
                     Condiments                                     Group 5               Group 1             Group 2              Group 3
                                                Group 4
    1/20              (Chapter 10)                                   Dave                  Andrew              Rager                 Joe
                                                 Tyler
                                                                   Lakeisha               Kendahl             Rebecca               Betty
                                                                    Group 5               Group 1             Group 2              Group 3
                    Cold Platters               Group 4
1/25-1/27                                                            Dave                  Andrew              Rager                 Joe
                      (Handout 2)                Tyler
                                                                   Lakeisha               Kendahl             Rebecca               Betty
                                                Group 3                                   Group 5             Group 1              Group 2
                    Buffet Layout                                     Group 4
  2/1-2/3                                         Joe                                       Dave               Andrew               Rager
                      (Chapter 11)                                     Tyler
                                                 Betty                                    Lakeisha            Kendahl              Rebecca
                      Table Side                Group 3                                   Group 5             Group 1              Group 2
                                                                      Group 4
 2/8-2/10              Cookery                    Joe                                       Dave               Andrew               Rager
                                                                       Tyler
                      (Handout 3)                Betty                                    Lakeisha            Kendahl              Rebecca

                                        2/14 Valentine’s Day Prix Fixe All Hands
                                               Group 2                Group 3                                  Group 5              Group 1
                       Canapés                                                             Group 4
2/15-2/17                                       Rager                   Joe                                     Dave                Andrew
                    (Chapters 4&9)                                                          Tyler
                                               Rebecca                 Betty                                   Lakeisha             Kendahl
2/22-2/24            Final Exam
                               Sunday 2/28 Winter Quarter Bistro Dinner


NOTICE: This syllabus sets forth a tentative schedule of class topics, learning activities, and expected learning outcomes. However, the instructor
reserves the right to modify this schedule to enhance learning for students. Any modifications will not substantially change the intent or
objectives of this course and will conform to the policies and guidelines of Metropolitan Community College.

IMPORTANT DATES www.mccneb.edu/sos/enrollman.asp.




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                                                  G   A R D E   M   A N G E R   A   S S I G N M E N T S

Canapés and Accoutrement
Students on the canapé team will learn and execute the following:
   1. Accoutrement for the Charcuterie plate-mustards, relish, etc.
   2. Canapés as needed for banquets, catering, and other production demands

Charcuterie Plate
Charcuterie station is to be in charge of producing the Meats for the Charcuterie Cart at Sage:
   1. Salmon Gravlox
   2. Pâté en Croute
   3. Chicken Liver Pâté
   4. One more as possible
   Work in conjunction with C&A team for sides

Grosse Piece
This station is in charge of the following:
   1. Design and Construct the Charcuterie Plate
            a. Including Instructional Materials/Labels
            b. Service Items
            c. Glazed Display Plate
            d. Run a tasting
   2. Weekly Ice Carving
   3. One additional grosse piece for display at the end of quarter banquet

Banquet/Artisan Food Preservation
Complete four projects:
   1. Buffet lay out, set-up, and execution
   2. Plated Banquet Production
   3. Off-Site event participation
   4. Put up one food item for future use

Static Menu
Complete production requests as needed for the Sage static menu. AND prepare items for the
next rotation to pull.

Quizzes
Will be distributed via quia the day after the relevant lecture. Be sure to include an accurate and
legible email address on the following page.

You may also check http://www.quia.com/pages/bomalley/gardemanger for quizzes as they
become available.




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Student Work Use
Consent Form




I _________________________________ hereby consent to the use of my work in Garde
Manger stack for promotional and other use by the Institute for the Culinary Arts at Metropolitan
Community College. I understand that this may include my biography, graphic representations of
my submitted work, and shall not contain stories or descriptions about or related to my
performance in this course.

Email Address _________________________________________

Signed _______________________________________________

Date _________________________________________________




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