Jul 22, 2024  
College Catalog 2022-2023 
    
College Catalog 2022-2023 [ARCHIVED CATALOG]

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CULH 2040 - Garde Manger

Credit Hours: 3.00


Prerequisites: CULH 1050 , CULH 1155 , and CULH 1310  

CULH 2040 presents the artistic and decorative side of food preparation. Students are introduced to pâtés, hors d’oeuvres, canapés, aspics, marinations, brines, smoking, food sculpturing, and various decorative buffet presentations.

Billable Contact Hours: 5

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.
OUTCOMES AND OBJECTIVES
Outcome 1:  Upon completion of this course, students will be able to produce several types of soups and sauces.

Objectives:

  1. Identify cold soups and sauces used in the Garde Manger area of a foodservice establishment.
  2. Use a food processor and blender.
  3. Analyze and evaluate the quality of soups and sauces produced in conjunction with the foods served.

Outcome 2: Upon completion of this course, students will be able to produce an assortment of sandwiches.

Objectives:

  1. Explain the history and defining characteristics of the sandwich, as well as the most popular modern variations.
  2. Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich.
  3. Produce both hot and cold varieties of sandwiches.
  4. Assess and evaluate the quality of sandwiches produced.

Outcome 3: Upon completion of this course, students will be able to create displays with fruit, cheese, and vegetables.

Objectives:

  1. Demonstrate proficiency using knives and garnishing tools to achieve professional quality results when producing vegetable and/or fruit carvings.
  2. Produce an attractive fruit, cheese, and vegetable tray using form and functionality.

Outcome 4: Upon completion of this course, students will be able to perform various food preservation techniques.

Objectives:

  1. Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and sanitation.
  2. Produce various types of pickled, smoked, and cured items that represent the Garde Manger pantry.
  3. Assess and evaluate the quality of items produced.

Outcome 5: Upon completion of this course, students will be able to produce Forcemeats and Aspic.

Objectives:

  1. Define the various types of forcemeats including sausage, pâté, terrine, and mousse.
  2. Produce an assortment of sausages using casings and free form.
  3. Produce a variety of pâtés, mousses, and/or terrines to include vegetables and proteins.
  4. Utilize different types of binders in the process of making a forcemeat to include aspic, panadà, or other binding agent.
  5. Utilize aspic as a form of garnish or binder in a salad, pâté, or canapé.
  6. Assess and evaluate the quality of items produced.

Outcome 6: Upon completion of this course, students will be able to compare various categories of cheese.

Objectives:

  1. Describe, identify, and evaluate the various categories of cheese and include several types and names of cheese associated with each category.
  2. Identify the largest cheese producing areas of the United States and other parts of the world.
  3. Describe how best to use various types of cheese and utilize cheese in a recipe.
  4. Assess and evaluate the quality of items produced.

COMMON DEGREE OUTCOMES (CDO)
• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE

  1. The Professional Gardé Manager
  2. Cold Sauces and Cold Soups
  3. Salads
  4. Sandwiches
  5. Cured and Smoked Foods
  6. Sausage
  7. Terrines, Pates Galantine, and Roulades
  8. Cheese
  9. Appetizers and Hors d’oeuvres
  10. Condiments, Crackers, and Pickles
  11. Buffets
  12. Final

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael



Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088



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