• Program: Culinary Arts
  • Course: Advanced Garde Manger and Entremétier
  • Course #: CULA1535
  • Total Credits: 4

Course Description

This course is designed to give the student advanced knowledge, skills and understanding in the preparation of various types of salads/salad dressings, vegetable and starch products, sandwiches, canapés and hors d`oeuvres in restaurant production setting.

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:
Select tools and equipment used in garde manger, emphasizing safety and sanitation procedures
Determine work station needs for pre-preparation, monitor throughout shift, and stock as needed
Convert recipes
Demonstrate organizational skills needed to prepare foods in volume production
Obtain ingredients for recipes and weigh and measure
Identify table side salads
Select and cut fruits, vegetables, and tubers
Cook fruits, vegetables, tubers, farinaceous products, cereals, grains, and beans
Prepare a variety of hors d'oeuvre, appetizers, canapés and basic garnishes
Make various salads and cold entrees
Make cold sauces and dressings
Make basic and complex sandwiches
Use cheese as an ingredient in recipes
Demonstrate food presentation techniques using a variety of plates, platters and trays
Produce decorative centerpieces using a variety of food mediums
Evaluate the taste and visual presentation of various food items

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

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