Official Course Description: MCCCD Approval: 05/26/98
HRM235 19906-19992	L+L	7 Credit(s)	17 Period(s)
Culinary Arts III (Garde Manger)
Theory and practice in planning and producing salad and pantry items for a commercial kitchen. Preparation of vegetable and fruit salads, meat and cheese plates, and appetizers. Planning, setting-up, and scheduling of dining room service included. Prerequisites: Admission to the program or permission of department. Corequisites: HRM231 and HRM233.

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MCCCD Official Course Competencies:
HRM235   19906-19992	Culinary Arts III (Garde Manger)

1.	Describe and execute planning, ordering, and scheduling in a production salad/pantry unit. (I)
2.	Identify and describe basic safety procedures for salad/pantry personnel. (II)
3.	Identify and describe basic sanitation procedures for salad/pantry personnel. (III)
4.	Describe and illustrate costing procedures in a commercial salad/pantry production unit. (IV)
5.	Describe the basic factors involved in salad production. (V)
6.	Identify, describe, and produce salads and dressings. (VI)
7.	Identify, describe, and produce pantry appetizers and garnishes. (VII)
8.	Describe the basic elements of dining room operations. (VIII)
9.	Describe and execute planning, ordering, and scheduling in a dining room operation. (IX)
10.	Describe and illustrate theory of cost accounting procedures in a dining room operation. (X)

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MCCCD Official Course Outline:
HRM235   19906-19992	Culinary Arts III (Garde Manger)

I. Production Planning, Ordering, and Scheduling for a Salad/Pantry Unit A. Production Planning 1. Evaluate amount and variety of production 2. Plan for personnel needs 3. Develop equipment usage B. Ordering 1. Calculate needs from production schedule 2. Separate daily from weekly product needs 3. Order goods for production 4. Receive and store goods C. Scheduling Production 1. Schedule production from master food projections 2. Requisition goods for production 3. Lay out production work schedule 4. Distribute and store finished products II. Safety Procedures for Salad/Pantry Personnel A. Safe Working Environment for Salad/Pantry 1. Occupational safety hazards 2. Eliminating safety hazards 3. Salad/pantry worker personal habits B. Salad/pantry fire safety procedures 1. Classify types of fires 2. Extinguish fires by type 3. Report fires 4. Fire drill procedures for salad/pantry personnel C. First Aid 1. Minor cuts 2. Minor burns 3. Minor falls 4. Foreign object in airway 5. Foreign object in eye 6. Dizziness 7. Heart attack victim III. Sanitation Procedures for Salad/Pantry Personnel A. Salad/Pantry-Related Sanitation Practices 1. Product handling sanitation 2. Food temperatures and storage 3. Food contamination B. Salad/Pantry Work Area Sanitation Practices 1. Equipment sanitation 2. Storage and work area sanitation 3. Housekeeping procedures IV. Costing Salad/Pantry Production A. Overview of Salad/Pantry Accounting 1. Program accounting system a. General ledger b. Chart of accounts c. Profit and loss statement 2. Fixed Costs a. Capital investment b. Building and equipment c. Insurance, taxes, and rentals 3. Non-Fixed Costs a. Food b. Labor c. Utilities d. Advertising e. Miscellaneous costs B. Profitability in Salad/Pantry Production 1. Return on investment 2. Production accountability 3. Motivating for profit V. Overview of Salad Operation A. Vegetables and Fruits 1. Vegetables a. Green b. Starchy 2. Fruits a. Seasonal b. Available yearly B. Pastas 1. Variety and type 2. Cooking and storing 3. Use in salads C. Oils, Vinegars and Dressings 1. Vinegars 2. Oils 3. Binders 4. Mayonnaise 5. Dressings D. Receiving, Preparing, and Storing Produce 1. Wash and clean raw produce 2. Store and label cleaned produce 3. Pre-cut items VI. Salad and Dressing Production A. Salad Production 1. Leafy green salads 2. Vegetable salads 3. Gelatin salads 4. Fruit salads 5. Meat and cheese plates 6. Seafood salads 7. Seafood plates B. Salad Dressing Production 1. Oil and vinegar variations 2. Mayonnaise 3. Mayonnaise based dressings 4. Diet dressings 5. Fruit salad dressings 6. Special dressings and sauces VII. Appetizer and Garnish Production A. Appetizers 1. Canapes 2. Pates 3. Terrines 4. Tartlettes 5. Other B. Garnishes 1. Egg 2. Fruit 3. Vegetable VIII. Dining Room Service A. Overview and Theory 1. Reservations 2. Set-up 3. Greet and seat guests 4. Guest orders 5. Turn in and pick up of orders 6. Serving food 7. Closing sale 8. Cash or credit issues B. Sidework 1. Arrange tables per reservations 2. Stock side station 3. Refill, clean, and stock condiments 4. Clean as necessary 5. Review menu for specials and changes 6. Fill display case C. Table Maintenance During Meal 1. Clean spills and soil 2. Replace ashtrays 3. Fill water 4. Remove soiled dinnerware 5. Remove used paper items 6. Remove condiments after use D. Clearing and Set-Up 1. Remove all china and silver 2. Remove or replace soiled linen 3. Re-set table for desired setting IX. Dining Room Planning, Ordering, and Scheduling A. Planning Overview 1. Evaluate a. Number of guests b. Time period c. Type of meal d. Type of service 2. Plan for personnel needs 3. Develop space and equipment needs B. Ordering Overview 1. Develop master schedule a. Set-up b. Cocktail or pre-serve c. Meal service d. Clean up 2. Order goods and supplies 3. Setting-up and/or storing supplies C. Service Scheduling 1. Scheduled service from master schedule 2. Assign work and service stations 3. Supervise service 4. Assign clean up duties X. Dining Room Cost Accounting Theory A. Introduction to Dining Room/Catering System 1. Program account system a. General ledger b. Chart of accounts c. Profit and loss statement 2. Fixed costs a. Capital investment b. Building and equipment c. Insurance, taxes, and rentals 3. Non-fixed costs a. Food b. Labor c. Utilities d. Advertising e. Miscellaneous costs B. Profitability in Dining Room Service 1. Return on investment 2. Product accountability 3. Motivating for profit

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