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Advanced Presentation
ADV PRESENTATI
CLASS CODE: CA 272 CREDITS:  3 FEE:  $50.00
DIVISION: EDUCATION & HUMAN DEVELOPMENT
DEPARTMENT: HOME & FAMILY EDUCATION
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

CATALOG DESCRIPTION: Advanced techniques of garde manger and confectionery will be practiced as well as buffet and a'la carte presentation.
DESCRIPTION: Advanced techniques of garde manger and confectionery will be practiced as well as buffet and a'la carte presentation.
TOPICS: Advanced Garde Manger and Confectionery Techniques;
Utilization; Hors Dí Oeuvres; Visual Composition & Presentation; Center Pieces -Salt Dough, Gelatin/Aspic,
Ice Carving, Melon Carving; Salad Preparation and Presentation; Appetizer Preparation and Presentation.

OBJECTIVES: 1. Understand and demonstrate proper presentation and garnishing techniques.
2. Demonstrate proper appetizer preparation and presentation techniques.
3. Prepare large and small centerpieces.
4. Demonstrate an ability to utilize leftover product in new and marketable ways.
5. Demonstrate proper salad and salad dressing preparation.
6. Demonstrate an understanding of basic charcuterie techniques through application.

REQUIREMENTS: Final Exam:
May include a written and practical exam based on the things learned and discussed in class.
Utilization project:
The student will have the opportunity to utilize leftovers in the utilization refrigerator. They can produce appetizers, salads, soups, etc. Three other students and the instructor must evaluate your product for marketability. You must devise a price, quantity and setting in which it is sold.
Large Centerpiece Project:
The student will plan and prepare a large centerpiece.
Plated Salad Presentation:
The student will plan and prepare a plated salad. Dress it and present it to the class.
Plated Appetizer Project:
The student will plan and prepare a plated appetizer and present it to the class.
Competencies:
Various projects are done in class. These student competencies are recorded and counted toward the studentís grade.
Attendance/Participation:
In order to receive the full benefits of the class, all students will be required to be in class. For each full day of class attendance the student will earn a certain amount of points. If the student cannot attend but calls in, gives me advance notice, or attends part of class and has a legitimate excuse, the student will receive half of the points for that day. In addition, the student who participates fully, without disrupting class, can receive additional points. A student may also lose points for leaving, not being properly dressed, not following instructions, forgetting knives or other materials, or otherwise disrupting class.


PREREQUISITES: Culinary Arts Major
OTHER:
EFFECTIVE DATE: August 2001