• Program: Culinary Arts
  • Course: Basic Garde Manger and Entremétier
  • Course #: CULA1136
  • Total Credits: 4

Course Description

This course is designed to give the student fundamental knowledge, skills and understanding in the preparation of various types of salads, cold dressings and sauces, fruits, vegetables and starch products, sandwiches, canapés and hor d`oeuvres.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Exhibit professional, safe and sanitary work practices
Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques
Utilize standard weights and measures to demonstrate proper scaling and measurement techniques
Describe various food ingredients to include fruits, vegetables, starches, legumes and grains
Use various cooking methods and techniques as appropriate to the specific foods
Explain the importance of presentation and garnishing of various foods
Prepare a variety of fruits, vegetables, starches, legumes and grains
Prepare a variety of salads with appropriate accompaniments
Prepare a variety of hors d'oeuvre, appetizers, canapés and basic garnishes
Demonstrate food presentation techniques using a variety of plates, platters and trays
Prepare a variety of hot and cold sandwiches
Produce decorative centerpieces using fruits and vegetables
Use herbs, spices, oils and vinegar, condiments, marinades and rubs
Present a variety of prepared forcemeat products
Describe the use of a variety of dairy products.
Evaluate by taste and presentation various foods to determine their quality

Credit Details
  • Lecture: 1
  • Lab: 3
  • MnTC Goal: 0
Course Details

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