CULA1136 Basic Garde Manger and Entremétier

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.

Credits

4

Prerequisite

CULA1000, CULA1106, and CULA1116 or instructor approval

Course Requirements and 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.

Learning Outcomes

The following outcomes 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

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544

Campus

Brooklyn Park Campus Eden Prairie Campus 952-995-1300

Credit Details

lecture:

1

lab:

3