Catalog Course Search Details

 Department:    CUL

 Course #:    173

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

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

 Prerequisite  

Prerequisite: CUL 165.

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.
8. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
9. PROGRAM OUTCOME: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and cooking procedures.

General Education Learning Values & Outcomes

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

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.