Syllabus
Charcuterie

Charcuterie

CHEF-2336

Spring 2012
01/17/2012 - 03/11/2012

Course Information

Section 001
Lecture
MT 12:00PM - 12:55PM
EVC3 3156
Brian McCormick
bmccormi@austincc.edu
(512) 223.5176

Section 001
Laboratory
MT 1:05PM - 4:40PM
EVC3 3160
Brian McCormick
bmccormi@austincc.edu
(512) 223.5176

Office Hours

No office hours have been entered for this term

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

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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