COURSE SCHEDULE. Chapters/Reading. Date Week. / Activities with Brief Description Lecture: January 18,20. Chapter 1
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1 COURSE SCHEDULE Date Week 18,20 23,25,27 30 y 1,3 Brief Description of Topic 1. History of Garde Manger. 2. The evolution of Garde Manger. 3. Role Garde Manger plays in a restaurant. 1. Discuss cold sauces & soups. 2. Discuss & demonstrate a cold emulsion sauce. 3. Discuss & demonstrate how to make vinaigrettes. 4. Discuss & demonstrate how to make Mayonnaise, dairy based sauces, salsas, coulis & purees. 1. Discuss salad greens, mild greens, spicy & bitter greens 2. Discuss herbs 3. Discuss edible flowers 4. Discuss & demonstrate dressing the salad and garnishing the salad. 5. Discuss the different types of salad. 1. Discuss the origins of the 2. Cover the Elements of a 3. Discuss the different Breads & Spreads that can be utilized to create a Assignments/Examinations / Activities with Brief Description Chapter 1 Chapter 1 Reading Chapter 1 Chapter 1 Chapter 1 Test Chapter 2 Chapter 2 Chapter 2 Chapter 2 Test Prepare recipes from this Chapter 3 Chapter 3 Chapter 3 Chapter 3 Test Prepare recipes from this Chapters/Reading Chapter 1 Chapter 2 Chapter 3 The Professional Garde Manger Cold Sauces & Soups Salads Sandwiches Revised
2 y 6,8,10 y 13,15,17 1. Continue lecture on Sandwiches. 2. Discuss Fillings & Garnishes. 3. Discuss and give a presentation on Sandwich Presentation Styles for Service, & Sandwiches around the globe 1. Assign a short research project, on a specific sandwich of their choice, each from a different culture or region of the world. Prepare recipes from this Sandwiches Sandwiches y 20,22,25 1. Discuss/Overview on Ch. 3 & Ch. 4 Salads & Sandwiches & the many different ways they can be combined within the sandwich, as a side for the sandwich, or create a breadless sandwich using salad greens. Test Chapters 3 & 4 Chapter in combination. Salad & Sandwich 1. Students will present their y 27,29 research topics on these two days. Present and have 2. Students will be asking class discussion on questions on each topic and research project. discussing each topic to get an understanding of each Sandwich, Region, Culture, technique, & ingredient Chapter in combination. availability, Salad & Sandwich Revised
3 2 2. Discuss how the first preserved foods came about. 3. Discuss the ingredients involved for preserving foods Chapter 5 Chapter 5 Chapter 5 Chapter 5 Cured & Smoked Foods 5,7,9 12,14,16 19, 21,23 1. Continue Ch Discuss osmosis, dehydration, fermentation & denaturing proteins 3. Discuss curing salts, nitrates, & USDA regulations for recommended nitrate levels. 4. Go over seasonings & flavorings, Cures & brines, cold smoking & hot smoking, drying & dehydrating. Chapter 5 Chapter 5 Chapter 5 MIDTERM Chapter 5 Cured & Smoked Foods SPRING BREAK SPRING BREAK SPRING BREAK 1. Discuss where the word sausage was derived from and why the name was giving to the forcemeat. 2. Discuss Sausage ingredients 3. Discuss Fat, Seasoning, Cure mixes, & Spices 4. Progressive grinding 5. Basic Sausage, dry, & fermented sausage. 6. natural or artificial casings 7. Production of sausage & finished product Chapter 6 Chapter 6 Chapter 6 Chapter 6 Test Chapter 6 Sausage 1. Discuss terrines, Chapter 7 26,28,30 pates, & forcemeats. 2. Salt & Seasoning, Chapter 7 Terrines, Pates, binders, secondary Galantines, & binders, & Chapter 7 Roulades garnishing ingredients. Chapter 7 Revised
4 2,4,6 3. Making forcemeat, & Testing Forcemeat, & mousseline forcemeat. 4. Discuss & demonstrate roulades. 1. Cheese Making 2. Artisan Cheeses 3. Seperating Curds 4. Shaping & Ripening 5. Cheese Classification 6. Cheese service Chapter 7 Test Chapter 8 Chapter 8 Chapter 8 Chapter 8 Test Chapter 8 Cheese 9,11,13 1. Composed hors d oeuvres 2. Selecting & preparing appetizers. 3. Principles for presentation. 4. Mousses, Caviar, Chapter 9 Chapter 9 Chapter 9 Chapter 9 Test Chapter 9 Appetizers & Hors d oeuvres 16, 18, Cover condiment classification 2. Flavored oils & Vinegars 3. pickling 4. Chips & crisps 5. baked chips, & crackers Chapter 10 Chapter 10 Chapter 10 Chapter 10 Test Chapter 10 Condiments, Crackers, & Pickles Concepts & Themes Chapter 11 23, 25, The Menu 27 Revised
5 30 May 2, 4 Price Range Raw Bar, omelet station, pasta station, Buffet design Type of China & glass ware Enhancing food presentation The different tools for the buffet 1. Go over the Chapter & discuss all recipes in the chapter. 2. discuss how these basic recipes can be converted into a larger or quantity, or into a more elegant recipe they can call their own. Review all material covered through the semester. Chapter 11 Chapter 11 Chapter 11 Chapter 11 Test Chapter 12 Chapter 12 Chapter 12 Chapter 12 Test Review for Final Chapter 12 Buffet Presentation Basic Recipes May 7,9,11 Review all material covered through the semester. Administer Final exam. Review for Final FINAL *Schedule is subject to change Revised
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