Syllabus - Charcuterie

Course Requirements

1) Evaluation System

The evaluation system is as follows:

v Lab evaluations 15 @ 50 750 points 47%

v Homework 4 @ 50 200 points 12.5%

v Quizzes 4 @ 40 160 points 10%

v Written Report 160 points 10%

v Mid-Term Exam 160 points 10%

v Final 170 points 10.5%

v Total 1600points 100%

Grade Point

Ø 1440-1600 points A Excellent 4

Ø 1151 -1439 B Good 3

Ø 920-1150 C satisfactory 2

Ø 735-919 D minimum passing 1*

Ø 0-734 F Failing 0

Readings

8) TEXTBOOKS

REQUIRED

1) Professional Garde Manger

Sackett, Pestka and Gisslen

Wiley

ISBN#978-0-470-17996-3

2) On Cooking, Fifth Edition

Sarah Labensky and Alan Hause

Prentice Hall

ISBN:#0-13-715576-X

Course Subjects

Week	Lecture	Lab	Professional Garde Manger	On Cooking	Recipes Professional Garde Manger	Recipes On Cooking
Class 1 Jan.17	Introduction, syllabus, Quiz 1	What is Charcuterie, Grade Manger, tools	Chapter 1 Pg1-19 Chapter 4,6	Chapter 27,21,25
Class 2 Jan. 23	Cold Vegetables and Fruits, Cold Seafood		Chapter 1 Pg1-19 Chapter 4,6	Chapter 27,21,25	Crudités Basket 89 3 onion dip 570 Red bell pepper mayo 43 Garlic Herb 594cool lemon carrots 100 Baba Ganoush 119 Basic Poached Shrimp 197 Seafood tuiles 698 Lemon Mayo 43 Cocktail Sauce 669 Tuna Tartare 230	Seviche 531 Steamed Salmon with lemon 499 Orzo and Herb salad 671 Chilled Chinese noodle salad 676
Class 3 Jan. 24	Cold Vegetables and Fruits, Cold Seafood		Chapter 7,10	Chapter 28
Class 4 Jan 30	Cold Meats, Cold Hors D’Oeuvre				Cold roast chicken 251 Cold roast filet of beef 253 Béarnaise Mayo 43 Carpaccio 261 Ham Mousse Cucumber cups 374 Pesto Tuna Cherry tomatoes 376 Chilled Mussels 378 Scallop Seviche 398 Steak Tartare Canapes 405	Pork Rillettes 836 Roasted Red pepper mousse 841 Salmon Mousse 841 Zushi 870 Tapenade 867
Class 5 Jan 31	Cold Meats, Cold Hors D’Oeuvre		Chapter 11, 12	Chapter 27	Jewish Corned Beef 421 Gravlax 430 Classic Cold Smoked Salmon 452
Class 6 Feb 6	Cured and Smoked Foods, Sausage Making				Potted Shrimp 465 Basic fresh sausage ½ 500 Bratwurst 499 ½ Basic fresh poultry ½ 500 Saucisson a L’Ail 502	Tex-Mex turkey Sausage 1021 ½ Spicy Italian 1021 ½ Chorizo 1022 1/2
Class 7 Feb 7	Cured and Smoked Foods, Sausage Making					Country Style forcemeat ½ 990 Basic forcemeat 992
Class 8 Feb 13	Pates, Terrines				Danish Liver Pate with Bacon 542 Terrine of Chicken 546 Seafood turbans 674 Spring vegetable seafood terrine 619	Mousseline forcemeat ½ 994 Vegetable terrine 1016 Liver terrine ½ 1016 Salmon Mousse 1018 Vegetable terrine in Brioche 1012 Salmon and sea bass 1015
Class 9 Feb 14	Pates, Terrines				Herbed chicken mouseline 623	Chopped chicken liver 1019
Class 10 Feb 20	Ballontine/Gallantine’s	Ballontine/Gallantine’s Chaud- Froid, Aspics	Page 529-531	Chapter 28 pgs. 995-1002	Galantine de poularde 548	poultry Gallantine 1002 Mayonnaise Chaud-Froid 1008 Aspic Jelly 998
Class 11 Feb 21	Mid Term exam Ballontine/Gallantine’s	Ballontine/Gallantine’s			Finish	poultry Gallantine 1002
Class 12 Feb 27	Cheese, Buffet pieces				Whole Milk Yogurt567 Farmer Cheese 591 Potted Cheese 593 Port wine, Fort Alsacien Mozzarella 592 Roquefort Mousse 598	Watermelon basket Crème Fraiche 134 Ricotta Cheese 138 Roast chicken
Class 13 Feb 28	Cheese, Buffet pieces					Chaud froid Aspic
Class 14 Mar 5	Brines ,pickles cured meat, Hot Hors D’oeuvres, Sausage				Pickled Red Onions 676 Bright green basil oil 686	Rumaki ½ 857 Stuffed wontons 860 Spanakopitta ½ 847 Stuffed mushrooms 872 Samosas 876
Class 15 Mar 6	Brines ,pickles cured meat, Hot Hors D’oeuvres, Sausage Final

Week	Lecture	Lab	Professional Garde Manger	On Cooking	Recipes Professional Garde Manger	Recipes On Cooking
Class 1 Jan.17	Introduction, syllabus, Quiz 1	What is Charcuterie, Grade Manger, tools	Chapter 1 Pg1-19 Chapter 4,6	Chapter 27,21,25
Class 2 Jan. 23			Chapter 1 Pg1-19 Chapter 4,6	Chapter 27,21,25	Crudités Basket 89 3 onion dip 570 Red bell pepper mayo 43 Garlic Herb 594cool lemon carrots 100 Baba Ganoush 119 Basic Poached Shrimp 197 Seafood tuiles 698 Lemon Mayo 43 Cocktail Sauce 669 Tuna Tartare 230	Seviche 531 Steamed Salmon with lemon 499 Orzo and Herb salad 671 Chilled Chinese noodle salad 676
Class 3 Jan. 24			Chapter 7,10	Chapter 28
Class 4 Jan 30	Cold Meats, Cold Hors D’Oeuvre				Cold roast chicken 251 Cold roast filet of beef 253 Béarnaise Mayo 43 Carpaccio 261 Ham Mousse Cucumber cups 374 Scallop Seviche 398 Steak Tartare Canapes 405	Pork Rillettes 836 Roasted Red pepper mousse 841 Salmon Mousse 841 Zushi 870 Tapenade 867
Class 5 Jan 31	Cold Meats, Cold Hors D’Oeuvre		Chapter 11, 12	Chapter 27	Jewish Corned Beef 421 Gravlax 430 Classic Cold Smoked Salmon 452
Class 6 Feb 6	Cured and Smoked Foods, Sausage Making				Potted Shrimp 465 Basic fresh sausage ½ 500 Bratwurst 499 ½ Basic fresh poultry ½ 500 Saucisson a L’Ail 502	Tex-Mex turkey Sausage 1021 ½ Spicy Italian 1021 ½ Chorizo 1022 1/2
Class 7 Feb 7	Cured and Smoked Foods, Sausage Making					Country Style forcemeat ½ 990 Basic forcemeat 992
Class 8 Feb 13	Pates, Terrines				Danish Liver Pate with Bacon 542 Terrine of Chicken 546 Seafood turbans 674 Spring vegetable seafood terrine 619	Mousseline forcemeat ½ 994 Vegetable terrine 1016 Liver terrine ½ 1016 Salmon Mousse 1018 Vegetable terrine in Brioche 1012 Salmon and sea bass 1015
Class 9 Feb 14	Pates, Terrines				Herbed chicken mouseline 623	Chopped chicken liver 1019
Class 10 Feb 20	Ballontine/Gallantine’s	Ballontine/Gallantine’s Chaud- Froid, Aspics	Page 529-531	Chapter 28 pgs. 995-1002	Galantine de poularde 548	poultry Gallantine 1002 Mayonnaise Chaud-Froid 1008 Aspic Jelly 998
Class 11 Feb 21	Mid Term exam Ballontine/Gallantine’s	Ballontine/Gallantine’s			Finish	poultry Gallantine 1002
Class 12 Feb 27	Cheese, Buffet pieces				Whole Milk Yogurt567 Farmer Cheese 591 Mozzarella 592 Roquefort Mousse 598	Watermelon basket Crème Fraiche 134 Ricotta Cheese 138 Roast chicken
Class 13 Feb 28	Cheese, Buffet pieces					Chaud froid Aspic
Class 14 Mar 5					Pickled Red Onions 676 Bright green basil oil 686	Rumaki ½ 857 Stuffed wontons 860 Spanakopitta ½ 847 Stuffed mushrooms 872 Samosas 876
Class 15 Mar 6	Final

Student Learning Outcomes/Learning Objectives

1) Course Outline

This course is a study of a broad range of cold foods typically prepared and served in hotels and at catered functions. Building on the principals learned in the required prerequisite courses, it will include production of salads, cold sauces, condiments, sandwiches, cured and smoked meats and seafood, cheeses, sausages and forcemeats preparation, hors d’ oeuvres and appetizers.

Prerequisites: Chef 1301, Chef 1319 and Chef 1341

2) Course Objectives

Upon successful completion of the course, the student will be able to:

KNOWLEDGE BASED

1) Utilize previously learned cooking and preparation skills and techniques in the production of cold kitchen products.

2) Employ safe food handling practices using contemporary guidelines.

3) Use the knowledge imparted in other classes to the cold kitchen.

SKILL BASED

1) Prepare forcemeats, pates, galantines and savory mousses from a variety of ingredients.

2) Learn about, pickling, brining and curing meats.

3) Prepare smoked meat, poultry and seafood.

4) Buffet table presentation.

5) Learn the principles of gross piece construction, platter design and presentation.

Course Learning Outcomes

After completion of the course, the student will:

1) Discuss the major functions of a cold kitchen and its relation to the main or other kitchens.

2) Work in a professional manner while developing professional skills and safe work habits.

3) Prevent food poisoning and food-borne illness by exercising proper hygiene, food handling, storage techniques, and cleaning and sanitizing procedures.

4) Understand the limitations of written recipes and the importance of using judgment in cooking.

5) Utilize the basic cooking and food preparation techniques learned in other classes.

6) Recognize and utilize techniques commonly used in food displays.

7) Prepare a variety of cold dishes commonly prepared in Garde manger departments.

8) Understand Garde manger preparation, cooking, and Presentation techniques.

9) Plan the effective use of time in the kitchen and follow a production schedule.

3) Student Audience

Syllabus Sections

Publish Date

Charcuterie

Course Information

Office Hours

Course Requirements

Readings

Course Subjects

Student Learning Outcomes/Learning Objectives