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The Arts of Garde Manger (202404-LPractical)
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Course data
General
Announcements
MIB
MODULE INFORMATION BOOKLET
POWER POINT NOTES
TOPIC 1 MAYONNAISE
TOPIC 1 SAUCE DRESSING
TOPIC 1 VINAIGRETTE
TOPIC 1 SALAD MAKING
TOPIC 2 CONDIMENTS
TOPIC 3 COLD SOUP
TOPIC 3 HOR D' OEUVRES
TOPIC 3 SANDWICHES
TOPIC 4 PRESERVED FOOD - CURING METHOD
TOPIC 4 PRESERVED FOOD IN FAT - CONFIT AND RILETTE
TOPIC 4 SAUSAGE
TOPIC 4 PRESERVED FOOD - DRYING METHOD
TOPIC 4 PRESERVED FOOD - SMOKING METHOD
TOPIC 6 PATE TERRINE CHARCUTERIE SPECIALTIES
TOPIC 7 MAKING ASPIC TERRINE
TOPIC 7 THE ARTS OF ASPIC
TOPIC 8 RAW MEAT AND SEFOOD DISHES
FICHE TECHNIQUE
WEEK 1 SALAD AND DRESSING
WEEK 2 CONDIMENTS - PRESERVED FRUITS AND VEGETABLES
WEEK 3 SANDWICH AND COLD SOUP
WEEK 4 HOR DEUVRES
WEEK 6 CURING AND SMOKING
WEEK 7 CHICKEN AND LAMB SAUSAGE
WEEK 8 DUCK AND FISH TERRINE
WEEK 9 SALMON AND RABBIT TERRINE
WEEK 11 CHICKEN GALLANTINE AND PATE ROULADE RILLETS
WEEK 12 ASPIC LUQUID SOLUTION
WEEK 13 CARPACCIO TARTARE CEVICHE
PRACTICAL ASSESSMENT
ASSESSMENT 1
ASSESSMENT 2
ASSESSMENT 3
EVALUATION FORM AND MARKING RUBRIC
ASSESSMENT EVALUATION FORM
MARKING RUBRIC
REFLECTIVE LEARNING REPORT
REFLECTIVE LEARNING PORTFOLIO
REFLECTIVE PORTFOLIO DROP BOX
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Course info
The Arts of Garde Manger (202404-LPractical)
Lecturer:
Diana Cornwell Neowcharurn .
Skill Level
:
Beginner