CUA 123

COURSE SYLLABUS

1.	TITLE OF COURSE:	Introduction to Garde Manger
	PREFIX/NUMBER:	CUA 123	CREDIT HOURS:	1
2.	PREREQUISITE:	CUA 121 & CUA 155

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Set of Knives and Chef's Coat and Hat
4.	COURSE DESCRIPTION:
	Class meets for a minimum of 22.5 hours. This course will provide the students with the fundamental principles of cold food and non-alcoholic beverage preparation and production. Students will produce a variety of these cold food and non-alcoholic beverage products in the PCC Kitchen which will incorporate practice in the use of tools, utensils, equipment and application of safety and sanitation methods. Students will use prepreparation procedures and efficient organization of work techniques.
5.	COURSE GOAL:
	Students will be able to explain the significance of fruits, vegetables, salads, salad dressings, sandwiches, simple hors d'oeuvres and non-alcoholic beverages in the culinary industry. They will also be able to select, pre-prepare, cook, serve and store these products.

6.	COURSE OBJECTIVES:
	By the end of the course, students will:
	(A)	list, explain and apply safety rules and procedures.
	(B)	apply sanitation rules and practices.
	(C)	identify the major stations in a classical kitchen and the organization of modern kitchens.
	(D)	list and discuss the qualities of a professional food service worker.
	(E)	discuss the development of modern food service.
	(F)	operate, clean and maintain kitchen equipment such as dishwasher, conventional oven, vegetable chopper (Buffalo Chopper), floor mixer, range, deep fat fryer, microwave, meat tenderizer, etc.
	(G)	identify and explain the use for a variety of hand tools and utensils.
	(H)	identify and explain the use for a variety of cooking containers.
	(I)	identify and explain the use for a variety of knives.
	(J)	demonstrate the ability to use a variety of knives and hand tools.
	(K)	demonstrate the ability to sharpen and hone knives.
	(L)	describe the steps in planning for preparation and explain the importance of carefully planned pre-preparation.
	(M)	weigh and measure wet and dry ingredients accurately using a variety of measuring devices and scales.
	(N)	list the parts of a standardized recipe and explain its function in a food service operation.
	(O)	increase and decrease the yields and ingredients of standardized recipes.

7.	STUDENT RESPONSIBILITIES
	(A)	Attend class sessions as scheduled. It is important that students make every effort possible to attend each session.
	(B)	Wear required uniform when in the kitchen.
	(C)	Follow kitchen rules and procedures regarding safety and sanitation.
	(D)	Complete student assignments, tests and quizzes for each unit.
	(E)	Demonstrate, to student and instructor satisfaction, competency in all practical areas of each unit.

8.	EVALUATION PROCEDURES:
		Student assignments, class discussions, worksheets	30%
		Attendance and Professionalism in Kitchen	20%
		Tests and Quizzes	20%
		Demonstration of Competencies	30%
		“Demonstration of Competencies” will be measured according to the following rating scale which has been adopted by the Colorado Community College and Occupational Education System for evaluating student performance in food service skills areas:	1 = Introduced to the task 2 = Can perform the task with supervision or assistance 3 = Can perform the task according to industry standards (implies speed, efficiency and consistency of product quality of food service employees in the industry. 4 = Can perform the task according to industry standards and can teach others (implies mastery of the competency).

			Grading Scale Raw Score Range	Letter Grade
			90 to 100	A
			80 to 89	B
			70 to 79	C
			60 to 69	D
			0 to 59	F

Special Remarks:
1.	Tardy Policy: A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

9.	COURSE OUTLINE
	Tentative Schedule
	I.	Fruits - Handling, Preparing and Storing
	II.	Salads and Salad Dressings
		(A)	Salads
			1.	Types
			2.	Ingredients
			3.	Quality indicators
			4.	Arrangement and presentation techniques
		(B)	Salad Dressings
			1.	Emulsified
			2.	Oil & Vinegar
			3.	Other
	III.	Cold Sandwiches
		(A)	Breads
		(B)	Spreads
		(C)	Types of Sandwiches
		(D)	Making of Sandwiches
	IV.	Hors D'oeuvres
	V.	"Mis En Place"
	VI.	Review and Test

10.	METHODS OF INSTRUCTION:
	"Introduction to Food Production Principles and Practices" will include lectures, audio visual materials, student assignments, tests and quizzes and practical experiences in the kitchen. There will be opportunities for self-paced learning in several of the units.
11.	ACADEMIC INTEGRITY:
	The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
12.	ADA NOTICE:
	Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.