CULINARY ARTS INSTITUTE CA107 - PRINCIPLES OF GARDE MANGER ... · CLN ART 107 – Principles of...

CLN ART 107 – Principles of Garde Manger & Basic Baking – SPRING 2016

CULINARY ARTS INSTITUTE

CA107 - PRINCIPLES OF GARDE MANGER & BASIC BAKING SYLLABUS

SPRING 2016

Section: 0247 Units: 4 Location: Culinary Arts Institute Building – Demo Rm. 230/Main Production Kitchen Hours: Monday / Wednesday Lecture: 2:20pm – 3:15 pm (CAI Bldg., Rm. 230) Lab: 3:25pm – 6:25pm (Main Production Kitchen) Texts: On Cooking, 5th Edition – ISBN: 978-0133458558

Garde Manger, 3rd or 4th Edition, Culinary Institute of America ISBN: 978-0470587805 Recommended Reading:

Sushi for Everyone by Chef Andy Matsuda, ISBN: 978-0615210186

101 Things I Learned in Culinary School by Louis Eguaras, ISBN: 978-0-446-55030-7

Chef Instructor: Chef Louis Eguaras, PSB, CPEC, CPFC Phone: (818) 364-7706 Email: [email protected] Office Location: Culinary Arts Institute Building – Rm. 215 Office Hours: By Appointment Only PREREQUISITE: CLN ART 101, ServSafe Food Manager or Food Handler and TB test result (negative). WHAT ARE STUDENT LEARNING OUTCOMES?

Student Learning Outcomes (SLO’s) focus on designing curriculum around answering this question:

What will a student be able to DO in his/her multiple roles with what he/she learns in the course?

When instruction focuses on SLO’s the learning process is more learner centered and more relevant to a student’s life.

STUDENT LEARNING OUTCOMES:

1. Demonstrate proficient levels in the use of all hand tools used in Garde Manger: Chef knife, paring, fruit/vegetable carving knives; and evaluate skills in vegetable and ice carvings.

2. Plan and prepare the recipes for a buffet. 3. Inventory and prepare salads, salad dressings, marinades, cold sauces, cheese displays, garnishing and

condiments.

mailto:[email protected]


COURSE DESCRIPTION: A comprehensive study of Garde Manger and Basic Baking Techniques. This includes

the study and preparation of classic and contemporary salads; dressings, appetizers, canapés, vegetable/fruit

carvings and salt dough show pieces. Foundational basic baking techniques are covered.

INSTRUCTIONAL METHODS: In the Garde Manger course, recipes and techniques are discussed and/or demonstrated by the chef instructors. Videos are used to further enhance the knowledge of the student when viewing techniques and cooking methods. Students then prepare the lesson as instructed or demonstrated, all students working in groups or individually to produce the required competencies. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum. Chef Instructor will provide additional recipes and handouts to improve Student Learning Outcomes and Student Success. COURSE OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts:

1. Describe the Garde Manger tradition before and now 2. Practice basic cooking techniques to compose elegant presentations. 3. Select recipes that flow well with the theme of the final dish. 4. Practice sound guidelines for selecting, receiving, and storing meats. 5. Select a variety of fruits, vegetables, herbs, and fruits. 6. Apply mise en place during the creation of menus and individual recipes. 7. Describe glazing and Chaud-Froid. Making a Chaud-Froid Platter. 8. Describe the importance of head piece to a platter presentation

UNIFORM CODE: Students must be in proper CAI school uniform at all times. Black skull caps and bistro aprons are necessary only if food is being prepared. By law, students must wear appropriate attire in the food production laboratory. It is the student’s responsibility to be dressed in clean, proper attire for all lab periods. If you are not dressed appropriately/complete uniform, you will not be admitted to class, and you will be given an absence for the day. If you are passing through or working in the kitchen, you must be in uniform. NO EXCEPTIONS OR EXCUSES! COMPLETE UNIFORM:

Ironed & Pressed Uniform! White CAI Student Chef Coat, blue, green or black neckerchief/cravat, white bistro apron, black skull cap, heavy non-slip black shoes with shoe laces/ties or clogs, black or white socks, and houndstooth/checkered pants. Student will be sent home and marked absent if not in full uniform. If the Bookstore does not have the necessary items you need to be in full uniform, you will still be sent home and marked absent.

No nail polish, faux nails or rings. Nails must be trimmed and short. No excuses.

No earrings, nose rings or facial piercings in the kitchen.

No hoodies or sweaters under the chef coat. If you are cold, wear white thermals under the chef coat.

Completely clean shave or beard and mustache trimmed neat to ¼ inch in length. You will be sent home if you have not shaved and can only return if you have shaved. If you have a beard you must purchase a beard guard and wear in the kitchen during production times.


ATTENDANCE: Culinary Arts Institute’s attendance policy approximates the expectations found in a working situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the culinary arts and hospitality industries. At the time the student moves from training into a career, the employer will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of Culinary Arts Institute @ LAMC consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. If you miss three (3) unexcused days of class during the spring semester, you may be excluded from the class. If you are a no show or a no call on the first day of class, you may be excluded by the chef instructor to make room for students who are present and trying to add the class. If you do not communicate with the chef instructor prior to the class commencing that you will not be there on the first day, you may be excluded by the chef instructor. If you leave prior to class ending, you will be marked ½ absent. Attendance will be taken at the end of class as well.

ATTENDANCE ACCORDING TO THE CATALOG 2015

The student is expected to attend every meeting of all classes for which he or she is registered. A student absent

from classes for emergency reasons must inform his or her instructor of the reason for the absence. Students

who have preregistered for a class and who do not attend the first meeting of the class may forfeit their right

to a place in the class. Students should call the instructor’s office to inform the instructor of the circumstances

related to the absence. The instructor will then decide if the reasons provided for the absence are appropriate

for allowing the student to remain in class. Mitigating circumstances may be consider by the instructor.

Whenever absences “in hours” exceeds the number of hours the class meets per week, the student may be

excluded from class by the instructor.

It is the student’s responsibility to officially dropped from any class he/she does not plan to continue to attend.

Any drops or exclusions that occur between the end of the 4th week and the end of the 14th week will result in

a “W” on the student’s record. Drops are not permitted beyond the end of the 14th week. An evaluative grade

(“A,” “B,” “C,” “D,“ “F,” “P,” or “NP,”)will be assigned to the students who are enrolled past the end of the 14th

week. After the last day of the 4th week (or 75 percent of the time the class is schedule, whichever is less) the

student may petition to withdraw for the class demonstrating extenuating circumstances. For further details,

refer to the “W” section of Grading Symbols and Definitions.”

MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may take the test with no penalty. If a student misses a test or an assignment, the test/assignment will have ten (10) points deducted from the score. The student must contact his/her chef instructor to arrange to make-up the test/assignment prior to his/her return to the next scheduled class. If a student does not contact the chef instructor to make-up the test assignment before the day he/she returns to the next scheduled class, the student will receive a zero (0) for the test/assignment.


STUDENTS WITH SPECIAL NEEDS: If you have any health impairments that require regular medication, or any disability that might affect your performance in the class or lab, and would like your chef instructor to make special accommodations, please call our campus Special Services Director at 818-364-7734 as soon as possible. They will help you arrange special accommodations for your classes. The special needs of each student are met, in part, by:

1. Group discussion at the “peer” level, providing for the interchange of ideas 2. Reading materials supplementing the required text material 3. Availability of the teacher for personal interviews and referral to appropriate community resources

as indicated. EVALUATION METHODS: Grading is based upon weekly class assignments, participation, quizzes, some internet assignments, cooking practicals and a final written examination. Attendance and participation in class will also be evaluated.

GRADING PROCEDURES:

1. Homework: 300 points All assignments will be from On Cooking textbook, Garde Manger textbook, activity worksheets handout sent via email and from online resources for research given by chef instructor. You will earn 10 points per assignment for homework each week. These will be turned in via email only. ALL HOMEWORK MUST BE TYPED NOT HANDWRITTEN AND TURNED IN VIA EMAIL TO CHEF EGUARAS.

2. Attendance, Participation in Class and Group Projects: 300 points

If you are not present in class for lecture, in-class assignments (fine dining lunch service), you will lose points and your grade will be lowered. Attendance is a very important part of your grade, and is required to pass the class. Proper cleaning of the modular kitchen areas is part of participation.

3. Quizzes and Final Examinations: 200 points There will be four quizzes worth 25 points each and final exam worth 100 points.

4. Individual Project: Garde Manger Portfolio & PowerPoint- 200 points

Student will present their portfolio and PowerPoint presentation of entrees they have prepared during the course. Student will research several Garde Manger or Catering Companies locally and provide their thoughts during the presentation. Student will present on Week 14. Portfolio must have at least 20 Garde Manger Presentation Set-Up photos. PowerPoint must have at least 10 slides showing these pics. Must be at least 10 minutes and cover all areas assigned by the chef instructor. Homework 10%

Class Participation 30% Quizzes 10% Midterm, final & practical exams 30% Portfolio & PowerPoint 20%

GRADES: 1000 – 950 = A; 949 – 800 = B; 799 – 750 = C; 649 – 600 = D; 599 – Below = F


LAB CHECK OUT REQUIREMENTS:

Food is not to be taken out of the lab unless authorized by the chef instructor.

All pantry supplies and equipment returned to proper storage area before class ends. Class hours must be adhered.

All cutting boards stacked in order of color for the next class

All workstations and sinks cleaned and wiped dry.

All appliances/equipment cleaned after use, including stove tops, French tops, all reach-in and walk-in refrigerator doors wiped cleaned, counter tops and cupboard doors.

All equipment, supplies and dry herbs/spices must be put back in its proper space.

All spills are to be wiped up and all wet towels placed in washing machine in lower level. If you use it, clean it! Floors swept and mopped.

IMPORTANT INFORMATION: Class hours must be adhered to. A student who misses 3 absence days may be excluded by the chef instructor, but it is your (THE STUDENT) responsibility to drop or withdraw from the class. Continued tardiness will affect your attendance (2 tardy days = 1 absence; 6 tardy days = 3 absences = exclusion from class). If there is an emergency, the chef instructor can be contacted by phone or by email so that arrangements can be made. EVENTS FOR STUDENT PARTICIPATION: Raw-Vegan-Gluten Free & Super Foods Workshop Saturday, April 21, 2016 (EXTRA CREDIT) San Fernando Food & Wine Festival Saturday, May 7, 2016. (MANDATORY) Success Tips from Chef Eguaras:

SHOW UP TO CLASS! Bring your books to every class Read the chapters prior to attending class in advance and review thoroughly Do not read other class’s books in the Culinary Arts class. I will take it away and sell it on eBay! No cell phones, Bluetooth, iPods, iPhones, laptops, iPads, tablets of any sort, PSP, DS, XBOX 360s, any

handheld contraption, etc. are allowed in the classroom or lab. No calls or text messaging while in class or lab. YOU are here to learn how to cook.

HAVE FUN!


CULINARY ARTS INSTITUTE CLNART 107 – PRINCIPLES OF GARDE MANGER & BASIC BAKING

Mondays and Wednesdays – 2:20Pm to 6:25pm Course Outline – Spring 2016

Please note that the schedule below may be subject to change.

WEEK 1 DATE TOPIC ASSIGNMENT

DAY 1 MON

2/8 Class Introduction – Demo Rm. 230 Students to Report to Rm 230 for Introductions. LECTURE – Class Objectives and Course Discussions

Course Outline, Class Assignments, Handouts

ServSafe Food Handlers & TB Test Needed

GM Group Assignments

Mise en Place

Carving Tools, Paring knife, Tourne knife, etc.

Recipe Handouts

Buffet Presentation Midterm Project on Week 8.

LAB – Chef will demo making vegetable carvings and students will practice vegetable carvings. Recap.

WELCOME BACK STUDENTS! On Cooking textbook (OC):

Read: Chapter 27 – Charcuterie

Assignment: Do all Questions for Discussion and Terms to Know on pg. 833; Copy Table 27.1 DUE on Wed., 2/17 by 11:59pm

Garde Manger textbook (GM):

Read: Chapter 1 – The Professional Garde Manger, pgs. 1 – 13; Chapter 6 – Sausages, pgs. 252 – 297; Chapter 7 – Terrines, Pates, Galantines and Roulades, pgs. 300 – 363; Chapter 12 – Basic Recipes, pgs. 638 - 666 and Glossary, Bibiliography & Recommended Reading, pgs. 667 – 679, Resources, pg. 684 and Recipe Index, pgs. 685 - 706

Assignment: Activity Handout to be emailed for Chapters 1, 6 and 7. (GM book) DUE on Wed., 2/17 by 11:59pm

ALL HOMEWORK IS SUBMITTED VIA EMAIL to [email protected] – NO EXCEPTIONS. ONLY EMAILS FROM YOUR LACCD.EDU WILL BE ACCEPTED.

DAY 2 WED

2/10 LECTURE: Review Chapters 7 and 12 (GM) and Chapter 27 (OC); Garde Manger PowerPoints LAB – Chef will demo making forcemeats, mouselline forcemeat, quenelles, terrines, and aspic coated chilled mousse. Students will make forcemeats, quenelles and terrines. Students will also practice vegetable carvings.


DAY 3 MON

2/15 President’s Day – NO CLASS President’s Day – NO CLASS

mailto:[email protected]


DAY 4 WED

2/17 LECTURE: Review and cover recipes on Chapter 6 & 7 on Garde Manger book and Chapter 27 on On Cooking book. LAB – Chef will demo Pates en Croute and Aspic Coated Chilled Mousse. Students will make Pate en Croute and Aspic Coated Chilled Mousse. Students will practice vegetable carvings.

QUIZ ONE – Chapter 27 (OC) and Chapter 1, 6, 7 (GM)


DAY 5 MON

2/22 LECTURE: Review and cover recipes on Chapter 6 & 7 on Garde Manger book and Chapter 27 on On Cooking book. LAB – Chef will demo Poultry Galantine and making sausages. Students will make Poultry Galantine and making sausages.

DAY 6 WED

2/24 LECTURE: Review and cover recipes on Chapter 6 & 7 on Garde Manger book and Chapter 27 on On Cooking book. LAB – Chef will demo Poultry Galantine and making sausages. Students will make Poultry Galantine and making sausages.


DAY 7 MON

2/29 LECTURE: Cover recipes on Chapter 6 & 7 on Garde Manger book and Chapter 27 on On Cooking book. LAB – Chef will demo more sausage recipes and making gravlax. Students will make more sausage recipes provided or in the book.

DAY 8 WED

3/2 LECTURE: Cover recipes on Chapter 6 & 7 on Garde Manger book and Chapter 27 on On Cooking book. LAB – Chef will demo more sausage recipes and making gravlax. Students will make more sausage recipes provided or in the book.

QUIZ ONE – Chapter 27 (OC) and Chapter 1, 6, 7 (GM)


DAY 9 MON

3/7 LECTURE: Cover Chapter 9 on Garde Manger book and Chapter 28 on On Cooking book. LAB – Chef will demo hors d’oeuvre and canapes. Students will make hors d’oeuvre and canape recipes provided or in the book.

On Cooking textbook (OC):

Read: Chapter 28 – Hors D’Oeauvre and Canapes, pgs. 846 - 879

Assignment: Do all Questions for Discussion and Terms to Know on pg. 862; Copy Table 28.1 DUE on Wed., 3/16 by 11:59pm


Read: Chapter 9 – Appetizers & Hors D’oeuvres.


Assignment: Activity Handout to be emailed for Chapter 9 (GM book) DUE on Wed., 3/16 by 11:59pm

Take a look at Sushi for Everyone book by Master Chef Andy Matsuda

DAY 10 WED

3/9 LECTURE: Cover Chapter 9 on Garde Manger book and Chapter 28 on On Cooking book. LAB – Chef will demo more hors d’oeuvres, canapes and appetizers. Students will make hors d’oeuvre, canapes and appetizers recipes provided or in the book.


DAY 11 MON

3/14 LECTURE: Cover Chapter 9 on Garde Manger book and Chapter 28 on On Cooking book. LAB – Chef will demo more hors d’oeuvres, canapes and appetizers. Students will make hors d’oeuvre, canapes and appetizers recipes provided or in the book.

DAY 12 WED

3/16 (See above)

WEEK 7 DATE TOPIC ASSIGNMENTS

DAY 13 MON

3/21 LECTURE: Cover Chapter 11 on Garde Manger book and Chapter 36 on On Cooking book. LAB – Chef will demo several buffet presentation options and catering techniques. Students will make forcemeats, cold sauces, etc to prepare for buffet presentation. Plan for Buffet Presentation Project

On Cooking textbook (OC):

Read: Chapter 26 – Buffet Presentation, pgs. 1092 - 1109

Assignment: Do all Questions for Discussion and Terms to Know on pg. 862; Copy Table 36.1; Review Figure 36.1 – 36.4 DUE on Mon., 3/28 by 11:59pm


Read: Chapter 11 – Buffet Presentation Assignment: Activity Handout to be emailed for Chapter 11 (GM book) DUE on Mon., 3/28 by 11:59pm

Take a look at Sushi for Everyone book by Master Chef Andy Matsuda

DAY 14 WED

3/23 Prepare for Buffet Presentation Project Prepare for Buffet Presentation Project


DAY 15 MON

3/28 Prepare for Buffet Presentation Project Prepare for Buffet Presentation Project

DAY 16 WED

3/30 Buffet Presentation Midterm Project! MIDTERM WRITTEN EXAM

WEEK 9 DATE TOPIC ASSIGNMNET

DAY 17 MON

4/4 Spring Break – NO CLASS! Spring Break – NO CLASS!

DAY 18 WED

4/6 Spring Break – NO CLASS! Spring Break – NO CLASS!


DAY 19 MON

4/11 FIELD TRIP!!! FIELD TRIP!!!


PLEASE NOTE: THIS COURSE OUTLINE IS A GUIDE FOR THE CLASS AND MAY BE MODIFIED OR REVISED TO ENHANCE THE LEARNING OUTCOMES OR CHANGED DUE TO EVENTS THAT ARE OUTSIDE THE CONTROL OF THE CULINARY ARTS DEPARTMENT AND THE CHEF INSTRUCTOR. THE SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO LA MISSION COLLEGE’S SCHEDULE AND PRODUCT & INGREDIENT AVAILABILITY.

NOTE: Remember to check this Fall 2016 Schedule and register early! Classes may be cancelled due to low enrollment or classes may be full and closed. There are no “wait lists” available at LA Mission College.

DAY 20 WED

4/13 LECTURE: TBD LAB – TBD

Assignment – TBD DUE on TBD


DAY 21 MON



DAY 22 WED




DAY 23 MON



DAY 24 WED




DAY 25 MON



DAY 26 WED




DAY 27 MON



DAY 28 WED




DAY 29 MON



DAY 30 WED

5/18 Plan for Buffet Presentation Project FINAL and invite friends and family.

Plan for Buffet Presentation Project FINAL and invite friends and family.


DAY 31 MON

5/23 Prep for Buffet Presentation Project FINAL and invite friends and family.

Prep for Buffet Presentation Project FINAL and invite friends and family.

DAY 32 WED

5/25 Buffet Presentation Project FINAL Buffet Presentation Project FINAL


DAY 33 MON

5/30 Memorial Day – NO CLASS! Memorial Day – NO CLASS!

DAY 34 WED

6/1 WRITTEN FINALS WRITTEN FINAL


COLLEGE RESOURCES FOR STUDENTS Admissions and Records: Students can register for classes, request transcripts, file petitions for graduation, and drop classes at this office. For more information call 818-833-3322 or visit: http://www.lamission.edu/admissions/ Assessment Center: Offers student assessments in English, English-as-a-Second-Language (ESL) and Mathematics. Please contact the Assessment Center at (818) 364-7613 for more information or visit http://www.lamission.edu/assessment/ Bookstore: For hours of operation, book availability, buybacks, and other information call 818-364-7767 or 7768 or visit http://eagleslanding.lamission.edu/default.asp Counseling Department Office: For appointments and information call 818-364-7655 or visit http://www.lamission.edu/counseling/ Disabled Students Programs and Services (DSP&S): For appointments, eligibility and information call 818-364-7732 or visit http://www.lamission.edu/dsps/ Extended Opportunity Programs and Services (EOPS): For appointments, eligibility and information call 818-364-7645 or visit http://www.lamission.edu/eops/ Financial Aid: For information and applications call 818-364-7648 or visit http://www.lamission.edu/financialaid/ Library: For information on hours, resources, workshops, and other services contact 818-364-7106 or visit http://www.lamission.edu/library/ Tutoring Services in Learning Center: Laboratories for Learning, Writing, Math & Science. Walk-in and appointment services offered. Call 818-364-7754 or visit www.lamission.edu/learningcenter/ GENERAL CALENDAR DATES: Online Applications Accepted ..................................................................................................... Year Round Assessment and Orientation........................................................................................................ Year Round Residency Determination Date .................................................................................................... February 7 DAY AND EVENING CLASSES BEGI................................................................................................ February 8 Last day to process Audit Add Request........................................................................................ February 19 Last day for Section Transfer........................................................................................................ February 19 Saturday classes begin.................................................................................................................. February 20 Deadline to file for Pass/No Pass Grade .......................................................................................March 11 Deadline to file Graduation Petition for Spring 2016 (No Winter or Summer Graduation)......... April 15 Classes end................................................................................................................................... May 29 FINAL EXAMS.................................................................................................................................May 31 to June 6 PRIORITY Registration Dates – Enrollment is by appointment only, via the Internet (You may not register before your appointment) Group 1 (CalWORKS, EOPS, DSPS, Foster Youth and Veterans)............................ November 16 to 18

http://www.lamission.edu/learningcenter/


Group 2 (Continuing Good Standing and )………………………………………………………………...November 19 to December 5 Group 3 (Non-matriculated continuing students-AOC* not completed)..................................... December 7 to 20 Group 4 (New, re-entering and High School) .............................................................................. December 21 *AOC = Assessment, Orientation and Counseling ADD Dates - Late ADDS are not permitted – Deadline to add online ................................................................................................................ February 7 Deadline to add full term (16-week) classes in person ............................................................... February 19 NOTE: Short Term and Late Start classes have different Add and Drop deadlines. Please check with your instructor. DROP CLASSES ON-LINE ONLY (16-week classes) Drop classes without receiving a “W” with refund (By Internet only) ......................................... February 21* Drop classes without incurring fees or with a refund (Registration/parking/non-resident fees/semester-length classes) (By Internet only) ......................................................................................................................... February 21* Drop classes with a “W” – A letter grade is required after this date forward - (By Internet only) .............May 8 * PLEASE NOTE: The District required earlier and revised deadlines starting Summer 2012. A “W” will appear on your transcript record after this date. REMINDER: There is a new LACCD enrollment limit. The limit is now three times to take a class and includes both substandard grades and withdrawals. If you stop attending a class (or wish to drop a class) YOU MUST DROP THE CLASS YOURSELF – OFFICIALLY – on or before May 8 (By Internet only) Failure to do to may result in a grade of “F” in that class. REGISTRATION INFORMATION: Website – www.laccd.edu (Student Information System) Admission Regular Office Hours (Hours are subject to change. Please check LAMC website) Monday and Thursday – 8:30 am to 4:30 pm Tuesday and Wednesday – 9 am to 7pm Friday – 8am to 12noon HOLIDAYS (College CLOSED): President’s Day – February 12 to 15 Cesar Chavez Birthday – March 31 Non-Instruction Day (College Closed) – April 1 Spring Break – April 2 to 8 Memorial Day – May 30 VISIT OUR WEBSITE FOR UPDATED INFORMATION ON NEW CLASSES AND CANCELLED CLASSES: www.lamission.edu/schedules LATE ENROLLMENT: The College reserves the right to cancel or extend late enrollment for reasons relating to student enrollment, level of financial support, or any other reason at the discretion of the LACCD (District) and Los Angeles Mission College. FOR THOSE WITH DISABILITIES, ALTERNATE FORMATS OF THIS SCHEDULE ARE AVAILABLE BY CALLING 818.833.3313

http://www.lamission.edu/schedules


COLLEGE MISSION STATEMENT Los Angeles Mission College is committed to the success of our students. The College provides accessible, affordable, high quality learning opportunities in a culturally and intellectually supportive environment by: • Ensuring that students successfully transfer to four-year institutions, prepare for successful careers in the workplace, and improve their basic skills; • Encouraging students to become critical thinkers and lifelong learners; • Providing services and programs that improve the lives of the diverse communities we serve

CULINARY ARTS INSTITUTE CA107 - PRINCIPLES OF GARDE MANGER ... · CLN ART 107 – Principles of...

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