CULINARY ARTS INSTITUTE CLNART 107 – SYLLABUS - SPRING 2017 PRINCIPLES OF GARDE MANGER & BASIC BAKING Please note that the schedule below may be subject to change. WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 2/7 First Day! WELCOME!!! Summarize Chapter 1 with your own Tue experiences; include your Introductions expectations and what you plan to Class Objectives contribute? Write a two-page paper Syllabus MLA formatted. Chapter 1 DUE ON 2/14/17 The Professional Garde Manger Day 2 2/9 Chapter 1 CONT. Review Chapter 11 Thu The Classical kitchen Buffet Presentations European tradition Concepts and themes Today’s Garde Manger Cutting skill phase A glance to the world of culinary Fundamental cooking skill salon WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 2/14 Chapter 11 Chapter 11 Buffet Presentations Tue Select a recipe that would best Buffet Presentations complement the final plate such: Basic formulas flavor profile, theme with the least Plate & platter presentations amount of handling. HOMEWORK IS DUE Day 4 2/16 Chapter 11 cont. Chapter 12 Basic Recipes Thu Select a recipe that would best Concepts and themes complement the final plate such: Action stations and pricing flavor profile, theme with the least Mise en Place for buffets amount of handling. Buffet design Quiz 1 (Ch. 1 & 11) Food presentation SOCAL OPEN 2017 2/25/17 WEEK 3 DATE TOPIC ASSIGNMENTS Day 5 2/21 Chapter 12 Review Chapter 10 Condiments Tue Basic formulas ACF guideline for a culinary Competition handout Category A- through A-5 SOCAL OPEN 2017 2/25/17 Day 6 2/23 Chapter 10 Condiments Review pickling handout Thu Flavor oils and vinegars Class will pickle cucumbers. Serve as a condiment to the main Use condiments to create a dish or a part of the garnish visual appeal WEEK 4 DATE TOPIC ASSIGNMENTS Day 7 2/28 Chapter 10 Prepare menus bases on the ACF Tue guidelines for Category A to serve 8 Condiments portions and one individual plate for Category A : Cooking judging using: Chicken, fish, or beef Professional and Students
CULINARY ARTS INSTITUTE CLNART 107 – SYLLABUS - SPRING 2017 PRINCIPLES OF GARDE MANGER & BASIC BAKING Please note that the schedule below may be subject to change. WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 Tue 2/7 First Day! WELCOME!!! Introductions Class Objectives Syllabus Chapter 1 The Professional Garde Manger Summarize Chapter 1 with your own experiences; include your expectations and what you plan to contribute? Write a two-page paper MLA formatted. DUE ON 2/14/17 Day 2 Thu 2/9 Chapter 1 CONT. The Classical kitchen European tradition Today’s Garde Manger A glance to the world of culinary salon Review Chapter 11 Buffet Presentations Concepts and themes Cutting skill phase Fundamental cooking skill WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 Tue 2/14 Chapter 11 Buffet Presentations Basic formulas Plate & platter presentations HOMEWORK IS DUE Chapter 11 Buffet Presentations Select a recipe that would best complement the final plate such: flavor profile, theme with the least amount of handling. Day 4 Thu 2/16 Chapter 11 cont. Concepts and themes Action stations and pricing Mise en Place for buffets Buffet design Food presentation SOCAL OPEN 2017 2/25/17 Chapter 12 Basic Recipes Select a recipe that would best complement the final plate such: flavor profile, theme with the least amount of handling. Quiz 1 (Ch. 1 & 11) WEEK 3 DATE TOPIC ASSIGNMENTS Day 5 Tue 2/21 Chapter 12 Basic formulas Category A- through A-5 SOCAL OPEN 2017 2/25/17 Review Chapter 10 Condiments ACF guideline for a culinary Competition handout Day 6 Thu 2/23 Chapter 10 Condiments Flavor oils and vinegars Serve as a condiment to the main dish or a part of the garnish Review pickling handout Class will pickle cucumbers. Use condiments to create a visual appeal WEEK 4 DATE TOPIC ASSIGNMENTS Day 7 Tue 2/28 Chapter 10 Condiments Category A : Cooking Professional and Students Prepare menus bases on the ACF guidelines for Category A to serve 8 portions and one individual plate for judging using: Chicken, fish, or beef
Garde%20Manger%20Syllabus-SP17.docx