CULA1535 Advanced Garde Manger and Entremétier
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 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:
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
Text and References
A list of textbooks required for this course is available at the
campus store and in eServices.
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
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details