Instructor: Tammy Gallardo

Email: gallardotc@lamarpa.edu

Phone: 409-681-4311

Office Hours: By Appointment

Additional Contact Information:

A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods.

Garde Manger: The Art and Craft of the Cold Kitchen

Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.

Hat or Hair Net

Chef Coat

Black Pants 

Slip Resistant Shoes

Knife Kit

Apron

Students must attend class every day in proper uniform or you will be sent home.

None

Identify and properly use the tools and equipment needed for the Garde Manger Station.

Develop and learn techniques for the preparation of cold and room temperature foods.

Develop fundamental skills in preparation of hor d ouvers, appetizers, salads, dips, trays and boards.

Learn and develop skills for planning, setting up and executing an entire menu and party theme from start to finish.

Demonstrate basic skills in charcuterie, cheese, crudite and other specific boards and buffet displays and edible party displays and stations.

•Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.

•Identify and implement sanitation and safety procedures and regulations as required in the industry.

•Use fundamental cooking and baking techniques as well as advanced cooking skills.

•Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws.

The Professional Garde Manger. It's history and function

Composed Salads, Sauces and Dressings

Dips, Jams and Sauces

Vegetables and Fruits

Cheeses and Displays

Charcuterie 

Themed and seasonal boards and platters

Sausages, Pâtés, Terrines

Garnishments and decorative techniques

Puff pastry, Philo and other doughs

Sushi, Finger Sandwiches, Spring rolls etc.

Canapes and cocktail hour snacks

Menu planning and execution

Table displays and set ups

Midterm: October 14th

Final: December 9th

December 9th

 90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F

Final Exam - 30%, Assignments/Projects - 10%, Quiz - 10%, Midterm Exam - 25%

Discussion/ Lab 15%, Attendance 10%

Each and every student is responsible for cleaning up after themselves.

This includes every dish or piece of equipment used. (spoons to blenders and everything in between)

Your work station including the table and floor.

Communal equipment such as the stove, the oven and the dish room and the floor around them.

The Chef will stop class with enough time for students to clean during class time.

Students will work as a team to clean at the end of class.

All sinks must be emptied of dishes, drained and wiped down.

The dish machine must be emptied.

All dishes must be put on the drying rack.

The following class all students will be responsible for putting all dishes on the drying rack away.

Students will take turns sweeping and mopping at the end of each class.

Students will take turns taking out the trash at the end of each class or when the Chef requires it.

Students will be responsible for checking in and putting away deliveries when they arrive.

Students will take turns sweeping and mopping the walk-in refrigerator and the dry storage when necessary.

If you make a mess you will be responsible for cleaning it up.

Cleaning will be counted as part of class participation and will effect your overall grade.

ALL STUDENTS WILL STAY UNTIL THE KITCHEN IS CLEAN, THEN THE CHEF WILL CHECK YOU OUT AND YOU WILL LEAVE TOGETHER.

NO EXCEPTIONS.

Attendance is 10% of your grade in this class.

Students more than 15 minutes late will be marked absent for the day.

Students more than 15 minutes late will not be allowed to join the class that day.

I will not let you join the rest of the class in lab if you are more than 15 minutes late to class.

Please notify me if you will be absent.

After (3) unexcused absences you will be dropped a letter grade.

Please enter through the front door of the building.

A hat must be worn in the kitchen at all times. If you don't have one, a hairnet will be provided.

Students clean as a team. Everyone must stay until all the clean-up is done. No exceptions.

Students must be checked-out upon completion of clean-up before you can leave for the day.

No food is to exit the building (including food you make) without permission from the Chef.

Do not go behind the counter in the Bistro for any reason.

Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.

Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.

The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Accessibility Services Coordinator, Room 119, in the Ruby Fuller Building. The phone number is (409) 984-6241.

No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.

This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.

As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.

LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.

For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.

If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.