Catalog Course Search Details

 Department:    CUL

 Course #:    173

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Basic knife skills practice, preparation of salads, dressings, dips and spreads.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

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

1. Identify tools and equipment used in Gard� Manger.
2. Prepare basic garnitures.
3. Develop fundamental skills in the preparation of salads, dressings and marinades.
4. Demonstrate buffet presentation techniques to include platters, trays, bowls and other containers.
5. Demonstrate decorative pieces to include fruit and vegetable carvings and accompaniments.
6. Introduction to charcuterie, Pat�s, and cheeses.
7. Demonstrate skills in implementing a production sheet for Deli/Salad Bar.

General Education Learning Values & Outcomes

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

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.

Course Contents

1. Knife skills.
2. Salads and salad dressings.
3. Pasta and grain cookery.
4. Cold foods presentation, i.e. platters, trays, bowls, and containers.
5. Cheese making, Charcuterie, Pat�s, and Galentines.
6. Introduction to basic garnishes.
7. Blanching techniques for vegetables.
8. FIFO (first in first out) as it applies to a restaurant/deli.
9. Introduction to basic pantry equipment to include the slice robot coupe and mandolin.
10. Basic Gard� Manger techniques.