Course Outline of Record

Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	11/12/2025
Top Code	130630 - Culinary Arts (CTE)
Units	3 Total Units (Lecture Units 1;  Lab/Other Units 2)
Hours	126 Total Hours (Lecture Hours 18; Lab Hours 108)
Total Outside of Class Hours	36
Total Student Learning Hours	162
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

This course will put Garde Manger techniques and skills into practice by producing weekly themed buffets. Emphasis is placed on applying Garde Manger techniques to high-volume food production. Buffets will demonstrate the modern application of salads, appetizers, cold food platters, and charcuterie. Sausage making, cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. PREREQUISITE: CA A200 and CA A122. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Coordinate, prepare, and present a themed buffet which will include a variety of items from the garde manger such as sausages, pâtés, terrines, galantines, salads, cold soups and sauces, charcuterie, and cheeses.
2. Demonstrate proper habits of sanitation, safety, and professionalism as per local health codes when executing a buffet.

Course Objectives

• 1. Demonstrate ability to work in a clean and sanitary manner, observing and practicing proper techniques of sanitation, safety and work simplification.
• 2. Define Garde Manger terminology and explain related theory, history of the Garde Manger department.
• 3. Apply proper use and safe operation of all equipment used in the Garde Manger department.
• 4. Develop and present a themed buffet menu utilizing appropriate menu-planning principles, professional formatting, and table layout design.
• 5. Explain and demonstrate the steps in preparing shaped forcemeat such a pate en croute, terrine, galantine, roulade, and sausage.
• 6. Demonstrate the steps in the preparation of fresh cheese.
• 7. Prepare and present themed salads, vegetable and fruit platters for buffet presentation.
• 8. Apply work simplification techniques to prepare a variety of hors d'oeuvres for high-volume applications
• 9. Design a cold platter display, illustrating the use of a focal point forcemeat item and proper accompaniments.
• 10. Demonstrate the ability to prepare and use gelatin within recipes for aspic, mousse, and terrine applications.
• 11. Demonstrate the principles and procedures used in the preparation of cured meats.

---

Lecture Content

1. Concepts of Buffet Presentation
   1. Theme
   2. Decor
   3. Serving equipment and dishware
   4. Table layout and flow
   5. Action Station
2. Sausage Making Principles
   1. Fresh
   2. Smoked
   3. Dry cured
   4. Emulsified
   5. Regional specialties
3. Meat Curing
   1. Dry cure
   2. Wet cure
   3. Working with nitrites and nitrates
4. Cheese Making Principles
   1. Milk
   2. Acidification
   3. Coagulation
   4. Cutting curds
   5. Salting
   6. Shaping
   7. Aging
5. Review Garde Manger Techniques
   1. Appetizers and hors d' oeuvres
   2. Salads, cold soups and cold sauces
   3. Non-edible centerpiece concepts
   4. Confit and rillette
   5. Canning
6. Cold Food Platter Presentation
   1. Choice of platter material
   2. Theme
   3. Color, flavor, and texture development
   4. Platter layout
      1. Symmetrical
      2. Asymmetrical
   5. Grosse piece

Lab Content

1. Implementation of buffet presentation
   1. Themed menu
   2. Action stations
   3. Best practices for food holding and serving
   4. Production schedules
2. Sausage preparation
   1. Fresh
   2. Smoked
   3. Dry cured
   4. Emulsified
   5. Regional specialties
3. Meat curing
   1. Short cures
   2. Long cures
4. Cheese
   1. Preparation of simple fresh cheese
   2. Presentation of cheese for buffet service
5. Hors d' oeuvre and appetizer
6. Salads and cold soups
7. Charcuterie
   1. Pate
   2. Terrine
   3. Galantine
   4. Rillette
   5. Confit
   6. Presentation of cured meats for buffet service
8. Canning
   1. Vegetable and fruit
      1. Prepare themed vegetarian appetizers and hors d' oeuvre
      2. Prepare and present vegetable and fruit platters for buffet service

Method(s) of Instruction

• Lecture (02)
• Lab (04)

Instructional Techniques

Lecture, demonstration, videos

Reading Assignments

Reading of text book, handouts, and assigned lab recipes. - 1 hour per week (16 hours total)

Writing Assignments

Plan and present a themed buffet with a written description of the presentation, design proposal, menu, and table layout. 10 hours - total

Out-of-class Assignments

Design a cold platter based on a given theme and present a recipe packet. 5 hours - total  Design and execute a decorative centerpiece for a themed buffet. 5 hours - total

Study Non-Contact Hours Recommended

36

Methods of Student Evaluation

• Final Exam
• Written Assignments
• Projects (Individual/Group)
• Skills Demonstration

Demonstration of Critical Thinking

Lab evaluations             Written tests

Required Writing, Problem Solving, Skills Demonstration

Plan and present a themed buffet with a written description of the presentation.

Resources Subscreen

• Textbook: Gisslen. Professional Cooking, 10th edition. John Wiley and Sons (2025).
• Other: . . ().
• Other: . . ().

Eligible Discipline(s)

• Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.