CULN 1201 Garde Manger 2
Course Information
| Course Number | CULN 1201 |
|---|---|
| Course Title | Garde Manger 2 |
| Description | Students will be introduced to the fine art of fruit and vegetable carvings, buffet presentations, appetizers, and hors d' oeuvres along with the art of charcuterie. (Corequisite: CULN 1200) |
| Total Credits | 3 |
| Total Hours | 80 |
| Instruction Type | Credits and Hours |
|---|---|
| Lecture | 1 Credit, 27 Hours |
| Lab | 2 Credits, 53 Hours |
Pre/Corequisites
Corequisite: CULN 1200
Institutional Core Competencies
- Critical and Creative Thinking - Students will be able to demonstrate purposeful thinking with the goal of using a creative process for developing and building upon ideas and/or the goal of using a critical process for the analyzing and evaluating of ideas.
Course Competencies
- Use garde manger tools
- Demonstrate fruit/vegetable carving techniques
- Apply decorative glazing techniques
- Prepare hors d' oeuvre and canapés
- Demonstrate buffet table configurations
- Demonstrate platter decorating techniques
- Identify cheese categories
- Prepare charcuterie
- Demonstrate Hazard Analysis & Critical Control Points (HACCP) procedures
- Demonstrate all the components to creating a buffet/catering function
SCC Accessibility Statement
South Central College strives to make all learning experiences as accessible as possible. If you have a disability and need accommodations for access to this class, contact the Academic Support Center to request and discuss accommodations.
North Mankato: Room B-132, (507) 389-7222; Faribault: Room A-116, (507) 332-7222.
Additional information and forms can be found at: southcentral.edu/disability
This material can be made available in alternative formats by contacting the Academic Support Center at 507-389-7222.