Maricopa Community Colleges  HRM235AA   19956-19992 
Official Course Description: MCCCD Approval: 05/26/98
HRM235AA 19956-19992 LEC
LAB 		0.50 Credit(s)
1.25 Credit(s) 		0.50 Period(s)
3.75 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 program or permission of department. Corequisites: HRM231 and HRM233.
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MCCCD Official Course Competencies:
 
HRM235AA   19956-19992 Culinary Arts III (Garde Manger)
1. Describe and practice planning, ordering, and scheduling in a production salad/pantry unit. (I)
2. Identify, describe, and practice basic safety procedures for salad/pantry personnel. (II)
3. Identify, describe, and practice basic sanitation procedures for salad/pantry personnel. (III)
4. Identify, describe, and use appropriate 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)
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MCCCD Official Course Outline:
 
HRM235AA   19956-19992 Culinary Arts III (Garde Manger)
    I. Salad/Pantry Unit Operations
        A. Production Planning
          1. Evaluation of Amount and Variety of Production
          2. Determining Personnel Needs
          3. Determining Equipment Needs
        B. Ordering
          1. Calculating Needs
          2. Daily Vs. Weekly Product Needs
          3. Ordering Goods for Production
          4. Receiving and Storage
        C. Production Scheduling
          1. Review of Master Projections
          2. Requisition of Supplies
          3. Production Work Schedule
          4. Distribution/Storage of Finished Products Needs(VII) appetizers, and garnish
      II. Safety Procedures for Salad/Pantry Personnel
          A. Occupational Safety Hazards
            1. Types
            2. Elimination Procedures
            3. Personal Habits as Safety Hazards
          C. Fire Safety
            1. Types of Fires
            2. Extinguishing Fires by Types
            3. Reporting Fires
            4. Fire Drill Procedures
          D. First Aid Practices
        III. Sanitation Procedures
            A. Product-Related Sanitation Practices
              1. Product Handling
              2. Food Temperature and Storage
              3. Food Contamination
            B. Work Area Sanitation Practices
              1. Equipment
              2. Storage and Work Area
              3. Housekeeping Procedures
          IV. Costing in Salad/Pantry Production
              A. Accounting System
                1. General Ledger
                2. Chart of Accounts
                3. Profit and Loss Statement
              B. Fixed Costs
                1. Capital Investment
                2. Building and Equipment
                3. Insurance, Taxes, and Rentals
                4. Other
              C. Non-fixed Costs
                1. Food
                2. Labor
                3. Utilities
                4. Advertising
                5. Miscellaneous
              D. Profitability
                1. Return on Investment
                2. Production Accountability
                3. Motivation for Profit
            V. Overview of Salad Operation
                A. Vegetables
                  1. Green
                  2. Starchy
                B. Fruits
                  1. Seasonal
                  2. Year Around
                C. Pastas
                  1. Variety and Type
                  2. Cooking and Storing
                  3. Use in Salads
                D. Receiving, Preparation, and Storage
                  1. Washing and Cleaning
                  2. Storing and Labeling
                  3. Pre-cut Items
              VI. Salad and Dressing Production
                  A. Salads
                    1. Leafy Green
                    2. Vegetable
                    3. Gelatin
                    4. Fruit
                    5. Meat and Cheese Plates
                    6. Seafood Salads
                    7. Seafood Plates
                  B. Salad Dressings
                    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. Canapˇs
                      2. Pates
                      3. Terrines
                      4. Tartlettes
                      5. Other
                    B. Garnishes
                      1. Egg
                      2. Fruit
                      3. Vegetable
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