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Advanced Garde Manger and Entremétier
| Course Number: | Course Title: | Program Title: |
|---|---|---|
| CULA1535 | Advanced Garde Manger and Entremétier | Culinary Arts |
| 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. |
| Credits: | Credit Type: | Lab Credits: |
|---|---|---|
| 4 | lecture 1 | 3 |
| MnTC: | Prerequisites: |
|---|---|
| 0 | CULA1116 and CULA1136 |
| Campus: |
|---|
| Brooklyn Park/Eden Prairie |
| 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 |
| 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. |
| Special Accommodations: | The student who has any need for special accommodations in this course is encouraged to contact the college’s Disability Services Director at the beginning of the course. |
