Maricopa Community Colleges  CUL250   19996-20035 
Official Course Description: MCCCD Approval: 11/24/98
CUL250 19996-20035 L+L 2 Credit(s) 4 Period(s)
Garde Manger II
Refinement of skills required in a Garde Manger Department. Preparation of salads, salad dressings, cold buffet, charcuterie and display pieces. Emphasis placed on eye appeal, texture, color contrast, artistic touch, taste and processing, production and storage of ingredients. Includes sanitation and hygiene standards. Prerequisites: CUL150. Corequisites: CUL230, CUL260, and CUL270.
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MCCCD Official Course Competencies:
 
CUL250   19996-20035 Garde Manger II
1. Identify and prepare a variety of charcuterie items. (I)
2. Identify and prepare a variety of foodstuffs appropriate for cold buffets. (II)
3. Demonstrate display techniques for a variety of foodstuffs in cold buffets. (II)
4. Describe proper cleaning and storage of a variety of salad greens. (III)
5. Prepare a variety of salad greens and display them in an eye appealing manner. (III)
6. Identify and prepare a variety of salad dressings and indicate the appropriate uses of each. (IV)
7. Demonstrate the appropriate and artistic use of garnish. (V)
8. Identify and practice personal hygiene standards and demonstrate sanitary methods of food preparation and storage. (VI)
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MCCCD Official Course Outline:
 
CUL250   19996-20035 Garde Manger II
    I. Charcuterie
        A. Pate
        B. Terrines
        C. Galantines
        D. Ballotines
        E. English pates
        F. Sausages
      II. Cold Buffets
          A. Aspics
          B. Chaud-froid
          C. Display pieces
            1. Vegetable and fruit flowers
            2. Vegetable and fruit displays
            3. Cheese displays
            4. Other
        III. Salad Greens
            A. Cleaning and storage
            B. Types of greens
            C. Use of edible glowers
            D. Display on a plate
          IV. Salad Dressings
              A. Emulsified
                1. Mayonnaise based
                2. Hollandaise based
                3. Mustard based
              B. Vinaigrette
                1. Flavored oils
                2. Flavored vinegars
                3. Use of herbs and spices
                4. Liaisons of fruits and vegetables
            V. Garnish
                A. Edible vs. nonedible
                B. Color
                C. Integral tastes
                D. Eye appeal
                F. Artistic touch
              VI. Hygiene and Sanitation Standards
                  A. Personal hygiene
                  B. Food preparation
                  C. Food storage
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