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
Day 18 Thu 4/13 Chapter 7 CONT. Terrines, Pates, Galantines, and Roulades Forcemeats Review Chapter4 & 5 Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. WEEK 10 DATE TOPIC ASSIGNMENTS Day 19 Tue 4/18 Chapter 4 & 5 Cured & Smoked Meats Preserving Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Day 20 Thu 4/20 Chapter 5 CONT. Dry cure Wet cure Healthy Symposium Review Chapter 6 Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. QUIZ 3 ( Ch. 2, 3, 7 ) HEALTHY SYMPOSIUM 12 TO 2 PM WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 Tue 4/25 Chapter 6 Equipment selection Basic Grind Sausage Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Vegetable Carving equipment Day 22 Thu 4/27 Chapter 6 cont. Dry and Semi Dry Fermented Sausage Emulsion Sausages Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Vegetable Carving equipment WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 Tue 5/2 Chapter 6 cont. Dry and Semi Dry Fermented Sausage Emulsion Sausages Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Ice Carving Day 24 Thu 5/4 Chapter 6 cont. Dry and Semi Dry Fermented Sausage Emulsion Sausages Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. QUIZ 4 (Ch. Ice Carving WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 Tue 5/9 San Fernando Food Wine Festival Condiments and formulas Prepare cards tents for menu display Ice Carving Day 26 Thu 5/11 San Fernando Food Wine festival Set up tables and equipment list Menu final ingredients SFFWF 5/13/17 Prepare cards tents for menu display
WEEK 14 DATE TOPIC ASSIGNMENTS Day 27 Tue 5/16 Chapter 8 Cheese History and development Field trip—SOLEDAD GOATS Use salt dough’s Day 28 Thu 5/18 Chapter 8 Cheese History and development Field trip—SOLEDAD GOATS Use dead dough’s WEEK 15 DATE TOPIC ASSIGNMENTS Day 29 Tue 5/23 Cooking practical Final presentations Cooking practical Day 30 Thu 5/25 Cooking practical Final presentations Cooking practical WEEK 16 DATE TOPIC ASSIGNMET Day 31 Tue 5/30 FINALS Day 32 Thu 6/1 FINALS