Master Course Outline
CA 250
Garde Manger


Credits: 9
Clock Hours per Quarter: 140

Lecture Hours:40    Lab Hours:100


Description
Learn techniques of cold and hot food preparation in buffet and catering applications, including appetizers, canapés, pate, sausages, terrines, buffet salads, buffet design, lay-out and execution and menu planning. Various curing, brining and smoking techniques in production of bacon and other cured meat products.

Intended Learning Outcomes
  • Develop an understanding of the catering sequence from inception through event completion.
  • Execute a variety of appetizers and buffet salads with appropriate garnishes.
  • Execute production methods for sausages, pates, galantines, mousse and terrines.
  • Create a production preparation list for a catered event.
  • Prepare platters and presentations for cold food display.
  • Demonstrate understanding of Charcuterie equipment, sanitation, preparation and storage.

  • Course Topics
  • Develop an understanding of the catering sequence from inception through event completion.
  • Execute a variety of appetizers and buffet salads with appropriate garnishes.
  • Execute production methods for sausages, pates, galantines, mousse and terrines.
  • Create a production preparation list for a catered event.
  • Prepare platters and presentations for cold food display.
  • Demonstrate understanding of Charcuterie equipment, sanitation, preparation and storage.

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 250
    Spring 2017
    1276
    Robin Leventhal
    CA 250
    Fall 2016
    1274
    Robin Leventhal
    CA 250
    Spring 2014
    1276
    Robin Leventhal


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.