MCCCD Official Course Competencies:

FON179  1998 Fall – 2011 Fall

Garde Manger

1.

Use sanitation and safety skills for food services. (I)

2.

Employ time management and production schedule to garde manger department. (II)

3.

Cost out recipes according to industry standards. (III)

4.

Order, receive, and store food products according to industry specifications. (IV)

5.

Produce garde manger pantry items. (V)

6.

Apply current industry trends to garnishing plates. (VI)

7.

Apply interpersonal skills to relations with other employees within the food service industry. (VII)

MCCCD Official Course Outline:

FON179  1998 Fall – 2011 Fall

Garde Manger

I. Sanitation and Safety Skills

A. Food safety

B. HACCP (Hazard Analysis Critical Control Points)

1. Temperature

2. Storage

3. Cross contamination

C. OSHA (Occupation Safety and Health Administration)

II. Time Management

A. Production scheduling

B. Employee scheduling

III. Recipe Cost Out

A. Recipe conversions

B. Yield factor analysis

C. Menu pricing

IV. Food Product Ordering , Receiving, and Storage

A. Proper ordering procedures

B. Product specifications

C. Receiving techniques

1. Check invoices

2. Weigh products

3. Quality check

D. Storage techniques

V. Garde Manger Pantry Items

A. Salads and salad dressings

B. Appetizers

C. Pates

D. Sausages

E. Canapes

F. Pastas

VI. Plate Garnishes

A. Aesthetic factors

1. Symmetry

2. Balance

3. Color contrast

4. Textures

B. Methods

VII. Interpersonal Skills

A. Communication

B. Leadership

C. Peer relations