CUA 210

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COURSE SYLLABUS

1.	TITLE OF COURSE:	ADVANCED CUISINE AND GARDE MANGER
	PREFIX/NUMBER:	CUA 210	CREDIT HOURS:	4
2.	PREREQUISITE:	CUA 134

3.	RESOURCES NEEDED:
	TEXT:
	SUPPLIES:	Set of garnishing tools Chefs Coat and hat Students will also need to use the Library, Internet and other research sources for information on regional, ethnic or cultural cuisines.
4.	COURSE DESCRIPTION:	Focuses on the preparation of food display items for buffets and banquets such as fancy garnishes, fruit and vegetable carvings, canapés, party trays, etc. Includes pates, galantines, terrines, and choud froid items. Incorporates creation of food artistry show pieces meeting competition guidelines developed by the American Culinary Federation. Covers the preparation of a regional, ethnic or cultural culinary presentation based upon personal research.
5.	COURSE GOAL:	Students will be able to apply a variety of advanced food preparation techniques in the creation of decorative pieces. They will also be able to prepare, present and describe a regional or ethnic food item.

6.	COURSE OBJECTIVES:
	By the end of the course, students will:
	(A)	produce two showy centerpiece items such as cake top, buffet table decoration, tallow carving, etc.
	(B)	create one holiday, seasonal or special occasion display such as cornucopia, bread structure, fruit/flower/vegetable arrangement, gingerbread house, etc.
	(C)	prepare food items representing a selected ethnic, regional or cultural group.
	(D)	create recipes and descriptions of items representing the selected ethnic, regional or cultural cuisine. Descriptions will include cultural characteristics affecting cuisine.
	(E)	design, prepare and evaluate a culinary competitive showpiece, following the American Culinary Federation rules for culinary competition
	(F)	demonstrate speed and efficiency in preparing and designing food displays.
	(G)	maintain a clean, sanitary and safe work area.

7.	EVALUATION PROCEDURES:
			Performance on food artistry project	25%
			Performance on seasonal/special occasion project	25%
			Performance on ethnic, cultural project (includes written work)	25%
			Competitive Showpiece	25%
			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.	Attendance: College policy states that students may be dropped from enrollment when absent 20% of the scheduled class meetings. If enrolled from the beginning of the term, 15 hours will usually constitute 20% of a four-credit semester course which meets five hours per week. Reinstatement procedures are described in the PCC catalog.
2.	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.
3.	Assignments/Missed Exams: It is the student's responsibility, whether present or absent, to obtain all material presented and to complete all course assignments. If prior arrangements are made or extenuating circumstances exist, makeup of tests may be allowed. Late homework papers will not be accepted unless those same extenuating circumstances exist. Makeup of quizzes is to be at the instructor's discretion.

8.	COURSE OUTLINE
	Tentative Schedule
	I.	Food Artistry (Review)
		(A)	Marzipan
		(B)	Tallow
		(C)	Ice Carving
		(D)	Sugar Pulling
		(E)	Other
	II.	Seasonal/Holiday/Special Occasion decorative foods and/or displays
	III.	Ethnic/Regional Cuisines
	IV.	Culinary Competition Showpieces
	V.	Ethnic/Regional Creative Display

9.	METHODS OF INSTRUCTION:
	ADVANCED CUISINE AND GARDE MANGER will incorporate demonstrations and individual projects. Students will prepare a variety of showpiece items including centerpiece and special occasion items. They will also prepare an example of ethnic, regional or cultural cuisines. In addition, students will design, prepare and evaluate a culinary showpiece.
10.	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.
11.	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.