FSHE 209 Garde Manger

Course Schedule
Practical Learning Outcomes

Something New

A "Knife Skills and Open-forum Lab" will be provided for students from 8:00AM-10:00AM Fridays only, with the exception of holidays. The open lab will give students a one-on-one opportunity to discuss any topic related to food arts and to work on their knife skills with the Chef. The "Knife Skill sand Open-forum Lab" is not a requirement of the course and attendance is voluntary.

5-8 March, 2007: Section 33731

Cold Soups and Sauces
Composed Salads
Sandwiches

12-15, March 2007: Section 33731

Meat and fish fabrication
Cured and Smoked Foods
Cheese

19-22, March 2007: Section 33731

Appetizers
Hors d’ oeuvres

2-5 April, 2007: Section 33731

Condiments, Crackers, Pickles, Aspic Sheets

9-12 April, 2007: Section 33731

· Terrines

· Pates

· Galantine

· Sausages

16-19, April, 2007: Section 33731

· Fruit & Vegetable Carving

· Ice Sculpture

23-26, April, 2007: Section 33731

· Salmon Galantine

· Lobster Medallions

· Cold Platter Presentation

30. April-3, May 2007: Section 33731

Practical
Final Exam
Clean-up

The practical and practical-written final exam will be held over a three-day period, April 2 - May 2, 2007.

Monday through Wednesday, April 2-May 2, 2007: Practical in class exam as designated and defined by the course web site. (8:00 AM - 2:20 PM)

Monday, 2 April, 2007: Mise en place, pre-preparations and planning.

Thursday. 3, May, 2007: Lab clean-up (8:00 AM until finish); Final Exam on-line (time to be announced)