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									                                          Metropolitan Community College

                                            COURSE OUTLINE FORM
                                                                                                            (Page 1 of 3)




Course Title: GARDE MANGER BUFFETS
Course Prefix & No.: CHRM 2120                       LEC: LAB:                             Credit Hours:
                                                       2      7.5                          4.5
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 PREREQUISITE (S):

CHRM 1110, 1120, 1130

RATIONALE:

Culinary students need to understand basic Garde Manger functions and traditions. In addition, students need an
introduction to specialty work, including ice carving, creating artistic centerpieces, and buffet table decoration.

REQUIRED TEXTBOOK (S) and/or MATERIALS:

Title: Garde Manger – The Art and Craft of the Cold Kitchen
Edition: Latest
Author: Culinary Institute of America
Publisher: Wiley
Materials: Uniform and equipment as stated in syllabus


Attached course outline written by:              Tina Powers, Brian O’Malley        Date:
Reviewed/Revised by:                                                                Date:
Effective quarter of course outline: 05/FA
Dean                                                                                Date:
                                M. Jane Franklin

Course Objectives, Topical Unit Outlines, and Unit Objectives must be attached to this form.




Created by the Institute for the Culinary Arts October 2, 2004
                                          Metropolitan Community College

                                            COURSE OUTLINE FORM
                                                                                                       (Page 2 of 3)




TITLE: GARDE MANGER BUFFETS                                      PREFIX/NO:   CHRM 2120

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.


TOPICAL UNIT OUTLINE/UNIT OBJECTIVES:


UNIT I: GARDE MANGER TECHNIQUES
Upon completion of this unit, each student will be able to:
   1. Compose appropriate menus using proper terminology
   2. Prepare traditional Garde Manger foods (hors d' Oeuvres, canapés, appetizers, salads, pates, terrines, and
      sausages) to meet commonly accepted standards
   3. Create display pieces from ice, fat, salt dough or pastillage
   4. Recognize proper techniques for displaying foods for culinary competitions

UNIT II: BUFFET PRESENTATION
Upon completion of this unit, each student will be able to:
   1. Make appropriate decisions regarding buffet menus, layouts, and logistics
   2. Meet the public with confidence and pride
   3. Carve various meats to order




Created by the Institute for the Culinary Arts October 2, 2004
                                          Metropolitan Community College

                                            COURSE OUTLINE FORM
                                                                                                        (Page 3 of 3)
COURSE REQUIREMENTS/EVALUATION:

To be considered successful a student must score 70% or better on each assessment measure.


                                  COURSE OBJECTIVES/ASSESSMENT MEASURES

        OBJECTIVES                                               ASSESSMENT MEASURE
        1.       Students will demonstrate knowledge             Lab skills grade for guest buffet
                   of buffet presentation techniques.            Take home test average
        2.       Students will demonstrate knowledge             Daily lab skills grade average
                   of Garde Manger terms and menu                Take home test average
                   construction.
        3.       Students will improve technical skills          Daily lab skills grade average
                   to include fundamental charcuterie
                   (pates, terrines, galantines, ballotines,
                   sausages)
        4.       Students will develop skills in basic           Lab skills grade for guest buffet(s)
                   garniture and platter presentation
                   techniques.
        5.       Students will produce an ice carving            Display piece grade
                   and another non-edible display piece

        6.       Students will produce a show plate              Show plate grade
                   presentation.
        7.       Students will improve professionalism, Professional points earned overall
                   including team work, organizational
                   skills, human relations skills, decision
                   making, work habits, work speed,
                   sanitary habits, and personal
                   appearance.




Created by the Institute for the Culinary Arts October 2, 2004

								
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