NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4963 COURSE TITLE: GARDE MANGER

Transcription

1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4963 COURSE TITLE: GARDE MANGER CLASS HOURS: 1.5 LAB HOURS: 3.5 CREDITS: 3 1. COURSE DESCRIPTION Practical application of techniques for decorative production of classical buffet. Industry standards such as aspic, chaud froid, en croute, timbales, pates, galantines, garniture may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process. 2. COURSE OBJECTIVES Upon completion of HMGT 4963 the student will be able to a. Apply proper sanitation and safety procedures b. Distinguish classic and modern techniques in garde manger c. Define and explain key Garde manger terminology and apply techniques d. Explain and illustrate structure, color and texture in garde manger show piece components e. Produce and critique show platters and show pieces 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes a. Practice proper safety and sanitation procedures (HMGT: Knowledge, Skill) b. Contrast and compare classic and modern styles and techniques in buffets, products and artistic displays (HMGT: Knowledge, Skill; Gen Ed: Integration) c. Define, demonstrate, and evaluate garde manger terminology and techniques (HMGT: Knowledge, Skill; Gen Ed: Integration) d. Research, design and critique garde manger show pieces (HMGT: Knowledge, skill; Gen Ed: Integration) e. Produce show piece and platter. Evaluate garde manger work in a professional environment (HMGT: Knowledge, Skill; Gen Ed: Integration) Assessment

2 4. PREREQUISITES HMGT TEXT Gisslen, W. (2009). Professional cooking (7 th ed.). Hoboken NJ: Wiley & Sons. Suggested Texts and Readings: The Culinary Institute of America. (2012). Garde manger: The art and craft of the cold kitchen. Hoboken NJ: Wiley & Sons. 6. GRADING SYSTEM Daily Assessment 45% Final Practical 40% Final Written Exam 15% Total 100%

3 COURSE OUTLINE COURSE: HMGT 4963 COURSE TITLE: GARDE MANGER WEEK 1 Introduction to course, goals and standards Introduction to professional garde manger kitchen; equipment and procedures Review syllabus, uniforms, tools, text, safety and sanitation guidelines Term assignment, research paper, homework, student s weekly jobs and responsibilities Analysis of European garde manger traditions and today s garde manger Explore equipment used in the cold kitchen Discuss competition at the Hotel Show and American Culinary Federation, (ACF) Guidelines WEEK 2 Coating sauces: chaud froid, aspic gelée Characteristics of cold sauce and cold soup, dairy based sauces, salsas, coulis and purées, Cold emulsified sauces: vinaigrette, mayonnaise WEEK 3 Pickled products, flavored oil and vinegar Mustard, ketchup, chutney, relish, compote Flavored oil and vinegar Pickled products WEEK 4 Types of salads and salad composition Salads and sandwich components Sandwich elements and presentation style WEEK 5 Curing and brining, curing salt, nitrates and nitrites, smoking, drying and preserving in fat Design hotel show production Design and evaluate tallow show piece Choose show pieces Develop and assemble teams Examination of prior year s production Hotel show preparation WEEK 6 Equipment management, selection, care and use Forcemeats, basic grinds and emulsion sausages, garnishes and sausage shaping Sausages, terrines and pâtés Galantine, ballotine and roulade Working in teams on Hotel Show pieces WEEK 7

4 Proper glazing and finishing hotel show pieces Working in teams on Hotel Show pieces Demonstration and examination of display platter WEEK 8 Glazing and finishing hotel show pieces Working in teams on hotel show pieces Production of display platter WEEK 9 Proper glazing and finishing hotel show pieces Evaluation of display platter WEEK 10 Final production for hotel show Students will have Friday and Saturday to finish their pieces. Set up at 6.30 a.m. WEEK 11 Clean up and mise en place for the rest of the semester WEEK 12 Appetizer and hors d oeuvres Production and evaluation of composed hors d oeuvres and presenting appetizers WEEK 13 The modern buffet concept and theme Buffet menus and evaluation of concepts Produce modern buffet pre preparation WEEK 14 Modern buffet execution Plan possible date to execute the President s annual holiday party WEEK 15. Final exam

5 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE: HMGT 4963 COURSE TITLE: GARDE MANGER The student will be able to... WEEK 1 Explain syllabus components Recall equipment and classroom procedures Explain what a proper uniform is Recall and perform basic sanitation, safety practices and effectively clean lab according to sanitation guidelines List term assignments and due dates Describe European traditions in modern garde manger Identify and use equipment in the cold kitchen Explain (ACF) guidelines for the hotel show WEEK 2 *(each week) Recognize and perform cold sauce skills Evaluate and produce cold coating sauces Evaluate and produce cold emulsified sauces Evaluate and produce cold puree sauces WEEK 3 Describe and produce proper pickled products Explain the difference between chutney, relish and compote Evaluate and produce flavored oil and vinegar WEEK 4 Explain the types of salads and their composition Examine and analyze difference between simple and composed salads Identify, distinguish and produce salad and sandwich components Describe, evaluate and present salads and sandwiches WEEK 5 Explain the types of curing salts and curing methods Design and produce hotel show products Design and produce tallow show piece Choose and evaluate show pieces Assemble and develop teams Examine and analyze prior year s show pieces Produce show pieces WEEK 6

6 Manage and employ hotel show equipment Perform and evaluate proper forcemeat techniques Evaluate and produce different sausages using appropriate techniques Evaluate and produce terrines and pates Produce and analyze galantines, ballontines and roulades WEEK 7 Perform and evaluate proper glazing and finishing techniques Examine and evaluate production of display platter Organize ingredients, equipment and produce show piece WEEK 8 Produce and evaluate and refine proper glazing and finishing techniques Produce display platter WEEK 9 Produce and refine proper glazing and finishing techniques Produce and evaluate display platter WEEK 10 Organize ingredients and equipment for final hotel show production Produce and refine final hotel show pieces and platters WEEK 11 Effectively clean lab according to sanitation guidelines Organize ingredients and equipment for remainder of the semester WEEK 12 Fabricate, identify and define components of hors d oeuvres and appetizers Distinguish, evaluate and produce hors d oeuvres and appetizers Explain and produce properly presented hors d oeuvres and appetizers WEEK 13 Identify, explore and evaluate modern buffet concepts and themes Evaluate and produce Buffet menus Explain and produce proper pre preparation for buffet WEEK 14 Organize ingredients and equipment for buffet Produce proper execution of buffet WEEK 15 Pass the Final Exam SELECTED BIBLIOGRAPHY

7 Gisslen, W. (2010). Professional garde manger: A comprehensive guide to cold food. Hoboken NJ: Wiley & Sons. Gisslen, W. (2009). Professional cooking (7 th ed.) Hoboken NJ: Wiley & Sons. The Culinary Institute of America. (2012). Garde manger: The art and craft of the cold kitchen. Hoboken NJ: Wiley & Sons. Leonard, E. (2006). Culinary competitions: Cooking to win! Hoboken NJ: Wiley & Sons. Sonnenschmidt, F. (1992). The professional chef s art of garde manager (5th ed.). Hoboken NJ: Wiley & Sons. Styler, C. (2006). Working the plate: The art of food presentation. Hoboken NJ: Wiley & Sons.