CUA 124

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COURSE SYLLABUS

1.	TITLE OF COURSE:	VEGETABLE PREPARATION AND BREAKFAST COOKERY
	PREFIX/NUMBER:	CUA 124	CREDIT HOURS:	1
2.	PREREQUISITE:	CUA 121, 122, and 123 or permission of instructor

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Set of Knives and Chef's Coat and Hat, Set of garnishing tools
4.	COURSE DESCRIPTION:	“Intermediate garde manger” will provide the students with the fundamental principles of garde manger. Students will produce a variety of garde manger items in the PCC kitchen. The course will incorporate practice in the use of tools, utensils, and equipment and application of safety and sanitation practices. Students will apply preparation skills and efficient organization of work skills.
5.	COURSE GOAL:	Students will be able to explain the significance of the use of garnishes, fruit and vegetable carvings, appetizers and hors d’ oeuvres, aspic, pates, terrines, mousses and galantines in production areas of foodservice operations and demonstrate their abilities to apply such uses.

6.	COURSE OBJECTIVES:
	By the end of the course, students will:

	(A)	explain the importance of food garniture
	(B)	identify common terms from classical garniture which are still in use today
	(C)	produce and use a wide variety of garnishes and fruit and vegetable carvings
	(D)	garnish a banquet platter with harmonious vegetable accompaniments
	(E)	prepare and display common appetizers and hors d’oeuvres
	(F)	prepare aspic
	(G)	prepare and display terrines
	(H)	prepare and display mousses
	(I)	prepare and display gelatins
	(J)	explain galantine and charcuterie production
	(K)	plan and arrange food platters for buffets

7.	STUDENT RESPONSIBILITIES
	(A)	Attend class on a regular and punctual basis. Absences and late class entries must be approved by the instructor in advance.
	(B)	Complete all readings and worksheets as assigned.
	(C)	Complete all required productions on a timely basis.
	(D)	Complete all required written assignments and quizzes as assigned.

8.	EVALUATION PROCEDURES:
		Student performance on laboratory projects	35%
		1 = exposed to the task 2 = can perform the task with supervision 3 = can perform the task without supervision 4 = can teach the task to others
		Student performance on task list items	40%
		Student performance on written components	25%

			Grading Scale Raw Score Range	Letter Grade
			90 to 100	A
			80 to 89	B
			70 to 79	C
			Grades below 70% ( C ) in this course do not fulfill the degree requirements for Culinary Arts majors.

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.	Garnishes, fruit and vegetable carvings
	II.	Appetizers and hors d’ oeuvres
	III.	Aspic and terrines
	IV.	Pates
	V.	Mousses and gelatins
	VI.	Galantines and sausages

10.	METHODS OF INSTRUCTION:
	CUA 124 is a lab class and will meet for a minimum of 22 ½ hours.
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.