CUL 248 - Charcutière/Garde Manger

Credits: 4
Lecture Contact Hours: 1
Lab Contact Hours: 5.66
Description: Students in this course will acquire professional skills in the production of various styles of hors d’oeuvres, sausage making, pâtés, terrines, galantines, as well as hot and cold smoked proteins. Accompanying cold sauces and condiments will also be explored. Additional garde manger competencies of salad composition, dressing production, hot and cold sandwich construction, cheese identification and cold appetizer development will be highlighted.

Prerequisites: CUL 130. CUL 135. CUL 136. CUL 140. CUL 145. CUL 150.
Corequisites: CUL 210. CUL 250.
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge may qualify for prior learning credits. https://www.schoolcraft.edu/student-records/prior-learning-credits.

Course Competencies
1. Prepare a wet and dry curing mix.

2. Identify the four basic forcemeats.

3. Identify tools and equipment used in charcuterie and garde manger.

4. Demonstrate hot and cold smoking techniques.

5. Explain the process of forcemeat emulsion.

6. Examine the major cheese varieties.

7. Prepare a variety of forcemeat products.

8. Define the various methods in which food is preserved.

9. Demonstrate the basic grind method as it pertains to sausage production.

10. Demonstrate a primary bind as it pertains to sausage production.

11. Produce condiments that compliment charcuterie products.

12. Explain the importance of charcuterie and garde manger products on a modern menu.

13. Prepare various fresh and smoked sausages.

14. Identify the specialty ingredients and their primary role when used in charcuterie.

15. Produce naturally fermented salami.

16. Produce emulsified sausage (fat suspended in protein).

17. Demonstrate sound butchery skills.

18. Demonstrate how to utilize byproducts.

19. Explain the role garnishes have in the garde manger kitchen.

20. Discuss the varieties of salad greens.

21. Prepare a variety of hot and cold sandwiches.

22. Prepare a variety of composed salads.

23. Prepare various preserved foods.

24. Prepare a variety of hors d’oeuvres, appetizers, canapés and basic garnishes.

25. Define the types of salad dressing.

26. Prepare a variety of salad dressings.

27. Evaluate the quality of composed salads.

28. Demonstrate professional sanitation practices.