I. General Information

1. Course Title:
Garde and International Flavors

2. Course Prefix & Number:
CULA 1119

3. Course Credits and Contact Hours:

Credits: 2

Lab Hours: 4

4. Course Description:

This course covers practical applications of cold food preparation and presentation with an emphasis on international cookery. Students will create hors d’oeuvres and appetizers, pates, sausages, smoked foods, and cheeses. Traditional approaches, elements of artistry, new culinary concepts, and innovative methods will be addressed.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

7. Other Prerequisites
Must be accepted into the Culinary Arts program.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

3. Prior Learning - the following prior learning methods are acceptable for this course:

• Advanced Standing
• Military Experience
• Specialty Schools
• Demonstration

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Culinary Arts Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Successfully smoke meat.
Apply abstract ideas to concrete situations	Use appropriate sanitation and safety techniques when creating your appetizer spread.
Work as a team member to achieve shared goals	Work with your team to create an international themed buffet.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Describe the role of a garde manger in a kitchen environment;
• Select and prepare cheeses from around the world to create an appetizer or cheese course;
• Design and create hors d’oeuvres and appetizers;
• Prepare smoked foods;
• Create pates, terrines, galatines, sausages, and forcemeats; and
• Identify the major flavoring components and techniques of various international cuisines. 

V. Topical Outline

Listed below are major areas of content typically covered in this course.

2. Laboratory/Studio Sessions

1. 1What is Garde
• Definition of garde and garde manger
• Basic types of garde: cold hors d’oeuvres and appetizers, cheeses, salads, pates, terrines, galatines, sausages, forcemeats, and smoked foods
• Garde traditions from across the globe
2. Cheeses
• Types
• Origins
• Pairing suggestions
3. Pates, Terrines, Galatines, Forcemeats
• Ingredient selection and flavorings
• Preparation techniques
• Storage techniques
4. Smoking Foods
• What foods smoke well
• Smoking equipment
• Smoking techniques
• Storage
5. Sausage Making
• Basic ingredients
• Flavor profiles
• Equipment
• Preparation
• Storage
6. International Flavors
• Profiles
• Ingredients
• Techniques