bfs216 Sullivan University Syllabus - BFS216 SU logo

College of Hospitality Studies

Course Syllabus

BFS216 - Garde Manger Laboratory

Credit Hours: 6

Course Description

In this course the student learns the methods and theories related to cold food preparation, hors d’oeuvres, display platters, charcuterie, smoking meats, butchery and seafood and preparing buffet centerpieces from edible foodstuffs. This course allows the students the opportunity to practice the fundamentals of cold food preparation, presentation, and service. Students develop Garde Manger skills and learn various functions as they rotate daily through work assignments and prepare products. Production methods and safe food handling techniques are emphasized.

Course Prerequisites

BFS104, BFS106

Student Learning Outcomes

Upon completion of this course, students will be able to:

Assessment of Outcomes

Specified on the course schedule/outline

Grading System
Letter GradeRangeDefinition
A 90-100 Excellent
B 80-89 Above Average
C 70-79 Average
D 60-69 Below Average
F 0-59 Failing
W Withdrawal during weeks 1 - 7
WF Withdrawal failing after week 7
NF Failing – Not actively engaged

For more details about the Grading System, please see the current catalog.

Active Participation

Students must be actively engaged in the course. For a definition of active engagement, please see the current catalog.

Academic Integrity

Cheating and plagiarism are serious offenses against the University’s academic integrity and are consequently strictly prohibited. All students must familiarize themselves with the University policy on Academic Integrity.

Penalties for cheating and plagiarism are described in the University policy on Academic Integrity in the catalog. They include failure of the assignment, failure for the course, or dismissal from the University. For the complete Cheating/Plagiarism policy, please see the current catalog.

Students with Disabilities

Students who have disabilities that may impact their performance in this course should follow the process described under the heading Accommodations for the Disabled in the current catalog.

Discipline (Program) Specific Information

Date of last review: Unknown