Discipline: Culinary Arts Degree Credit  [X]
Non Credit  [ ]
Nondegree Credit  [ ]
Comm Service  [ ]
 

Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 24


COURSE DESCRIPTION
24 Techniques of Garde Manger Units: 2.00
 
Prerequisite: None.
 
This class teaches techniques used to present cold foods that are artistically beautiful and delicious. Students will learn garnishing techniques using fruits and vegetables as well as carving techniques using salt dough, tallow, weaver’s dough and ice. Special emphasis will be placed on making foods as delicious as they are beautiful. Course topics will include garnishes, salads, sandwiches, crudités, cheeses, pates, terrines, sausages, cured and smoked foods, as well as marinated and composed ingredients. May be taken a total of four times. 18 hours lecture, 54 hours laboratory.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Techniques and art of preparing cold foods artistically and deliciously. Includes garnishing techniques using fruits and vegetables and carving techniques using salt dough, tallow, weaver’s dough and ice.
 
ADVISORY ENTRY SKILLS
None.

STUDENT LEARNING OUTCOMES
 Upon successful completion of the course, students should be able to:

1.   Demonstrate a variety of carving techniques on fruits and
      vegetables to produce three-dimensional centerpieces that are
      creative, innovative and delicious.

2.   Utilize carved fruits and vegetables in appropriate settings as
      impressive focal points in food presentation.

3.   Produce pates, terrines, galantines, mousses, rillettes, and
      spreads.

4.   Describe appropriate use of classical French ingredients, including
      caviar, fois gras, pates, terrines, and force meats;

5.   Demonstrate sculpture techniques using salt dough, tallow,
      weaver’s dough, and ice.

6.   Demonstrate the use of sauces, marinades and glazes to produce
      flavorful accompaniments and condiments.

7.   Apply cost control measures to the planning and preparation of
      garde manger.
 
COURSE CONTENT
  TOPICS
 

1.   Fruits and vegetables as garde manger – includes visual examples
      of prepared fruits and vegetables in a variety of settings and
      styles
      a.   Carving techniques 
      b.   Carved fruits and vegetables as focal points in food
            presentation
2.   Salads and Cold platters - includes visual examples of salads
      and old plates in a variety of settings and styles
      a.   Design techniques
      b.   Display techniques
3.    Pates, Terrines, galantines, mousses, rillettes and spreads
      a.   Production techniques
      b.   Display techniques
4.   Introduction to classical French ingredients - including caviar, fois
      gras, pates, terrines, and force meats
5.   Sculpture techniques using salt dough, tallow, weaver’s dough, and
      ice
6.   Techniques of smoking, curing and preserving food
      a.   Historical background and techniques
      b.   Modern classical techniques
7.   Sauces, marinades and glazes as flavorful accompaniments
      and condiments
8.   Asian ingredients used in sushi and sashimi preparation
9.   Cost control measures in food preparation
  
 
METHODS OF INSTRUCTION
 Methods of instruction used to achieve student learning outcomes may include, but are not limited to:

  • Lectures that present historical background and explanation of techniques, including visual examples of prepared food items in a variety of settings and styles
  • Videos that demonstrate food preparation techniques, show food items and give students exposure to cultural aspects of food preparations
  • Demonstrations that introduce students to techniques of food preparation
  • Guest presenters that introduce students to industry leaders in the field and expose students to food industry expectations in the workplace.
 
METHODS OF EVALUATION
 Students will be evaluated for progress in and/or mastery of learning outcomes by methods of evaluation which may include, but are not limited to:

  • Quizzes and exams that assess students’ comprehension of terminology and understanding of techniques
  • Projects and exercises that give students an opportunity to practice skills for critique and skill development
  • Demonstrated competency in techniques of garde manger
ASSIGNMENTS

Required Reading Assignments


Required Writing Assignments


Other Outside-of-Class Assignments
 
COURSE MATERIALS
 All materials used in this course will be periodically reviewed to ensure that they are appropriate for college level instruction. Possible texts include:

  • The Culinary Institute of America. Garde Manger, The Art and Craft of the Cold Kitchen. 2nd ed. New York, NY: John Wiley & Sons, Inc., 0.
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