CULN 240 - Garde Manger

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture, 26 hours lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in CULN 130 (formerly FSHE 119) or consent of instructor/department chairperson.Comment CULN 240 was formerly FSHE 209. CULN 240 is a study of the basic garde manger principles with emphasis on the development of skills in the preparation of hors d'oeuvre, appetizers, canapés, and basic garnishes. Items such as aspics, forcemeats, cheeses and decorative centerpieces along with the various methods of food preservation will also be studied. Upon successful completion of CULN 252, the student should be able to: Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures. Define and describe hors d'oeuvre, appetizers, and canapés. Explain the importance of presentation and garnishing for hors d'oeuvre, appetizers, and canapés Prepare a variety of hors d'oeuvre, appetizers, canapés and basic garnishes. Evaluate the quality of hors d'oeuvre, appetizers, and canapés. Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation and uses of aspic. Evaluate the quality of aspic gelee and items coated with it. Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage. Prepare and present a variety of forcemeat products. Evaluate the quality of forcemeat products. Demonstrate food presentation techniques using a variety of plates, platters and trays. Evaluate the quality of prepared plates, platters and trays. Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow, and ice carvings). Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking). Prepare foods for preservation and prepare preserved foods. Evaluate the quality of preserved foods. Define and describe a variety of cheese categories. Discuss how various cheeses are made and their uses. Use cheese as an ingredient in recipes. Taste various cheeses and evaluate their quality. Demonstrate good personal hygiene and health habits in a laboratory setting. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. Practice organizational and preparation (mise en place) techniques as part of commercial food preparation; Demonstrate an understanding and acceptance of the generally accepted standards of professionalism and adhere to the established dress code Within this CULN 240 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Develop skills in producing a variety of cold food products. Prepare items appropriate for buffet presentation, including decorative pieces. Value cross-cultural perspectives that will allow them to effectively function in the global community. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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