Catalog Course Search Details

 Department:    CUL

 Course #:    238

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    120503

 EPC:    850

 REV:    2024

 Course Description  

Theory and practice of garde manger principles. Charcuterie, cheese making, appetizer assembly, advanced garnishes and advanced sauce making.

 Prerequisite  

Prerequisite: CUL 185 with a "C" or higher.

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 33

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Identify modern sauces, salsas, coulis, purees and other miscellaneous sauces.
2. Explain the function of salt in osmosis, dehydration and fermentation.
3. Develop accurate mise en place sheets and apply in daily lab.
4. Produce various forcemeats to include straight, country, gratin and mousseline styles.
5. Describe the cheese making process.
6. List the principles of presenting appetizers.
7. Demonstrate advanced presentation and garnishing techniques.
8. PROGRAM OUTCOME: Explain and apply safety and sanitation.
9. Produce fresh style cheese

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Cold soups.
2. Composed salads.
3. Appetizers, hors d'oeuvres and first course items.
4. Advanced techniques in Sandwiches.
5. Classical Garde Manger