HCM 270 - Garde Manger

1. Evaluate tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
   1. Demonstrate how to operate modern garde manger equipment (food processor, blenders, grinders and emulsifiers, buffalo chopper, sausage stuffer, electric chain saw and carving tools).
   2. Discuss food safety and sanitation requirements.
   3. Practice utilizing tools and equipment safely.
2. Assess decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow, pastillage, butter, cheese or ice carvings).
   1. Produce a variety of decorative centerpieces.
   2. Practice garnishing weekly projects with carving skills obtained.
3. Critique forcemeat and its various forms including paté, terrine, galantine, mousseline, and sausage.
   1. Prepare and present a variety of forcemeat products.
   2. Discuss aspic gelée and demonstrate classical sauces and garnishes.
   3. Evaluate the quality of prepared plates, platters, and trays.
4. Evaluate cheese categories.
   1. Discuss how various cheeses are made and their uses.
   2. Taste various cheeses and evaluate their quality.
   3. Prepare a fresh cheese and use cheese as an ingredient in recipes.
5. Critique sandwich types
   1. Prepare sandwich varieties.
   2. Explain international and American regional sandwiches.
   3. Discuss types of sandwiches, fillings, garnishes, and spreads.
   4. Evaluate the quality of sandwiches, fillings, garnishes, and spreads.
6. Assess salad types
   1. Prepare salad varieties.
   2. Evaluate the quality of salads and dressings.
   3. Review preparing hot and cold emulsions.
7. Produce various buffet items.
   1. Define and describe hors d’oeuvres, appetizers, amuse bouche, and canapés.
   2. Explain the importance of presentation and garnishing for hors d’oeuvres, appetizers, and canapés.
   3. Prepare a variety of hors d’oeuvres.
   4. Demonstrate how to set up a buffet.
8. Critique smoking & barbeque processes.
   1. Select and prepare meats and seasonings and barbeque them to the appropriate doneness.
   2. Discuss smoking mediums.
   3. Review time and temperature safety.
   4. Evaluate the quality of barbecued items.
9. Assess various methods in which food is preserved (i.e. brining, salting, curing, dehydration and smoking).
   1. Prepare foods for preservation and prepare smoked and preserved foods.
   2. Evaluate the quality of smoked and preserved foods.
   3. Discuss HACCAP requirements.
10. Evaluate cold sauces and emulsions.
    1. Prepare cold sauces and emulsions.
    2. Evaluate cold sauces and emulsions.
    3. Discuss alternative thickeners.
11. Evaluate condiments, crackers, and pickles.
    1. Discuss safety and preservation techniques for pickles and preserved foods.
    2. Evaluate condiments, crackers, and pickles.
    3. Practice preparing condiments and pickles through weekly assignments.
12. Perform professionalism
    1. Discuss and practice time management.
    2. Practice multi-tasting.
    3. Practice meeting deadlines.
    4. Demonstrate attention to detail.