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Sinclair College

HMT 2206 Garde Manger

Introduction of Garde Manger discipline, including tools and equipment, preparation of pâtés, terrines, mousse, galantines, hors d'oeuvres and canapes. Demonstrate basic skills in charcuterie, carving of edible and non-edible showpieces, garnishes, ice carvings, chaud-froid and aspics. Includes buffet and plate presentation. One classroom, six lab hours per week.

Prerequisites: HMT 1112

Course Outcomes
  • Students are expected to organized and complete assignments within a specific period of time.
  • Students provide a cold food buffet demonstrate skills and techniques acquired from the course.
  • Students prepare a variety of cold food preparations with emphasis on garnish work, individual and buffet presentation designs.
Credit Hours: 3
  • Lab: 6 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Face to Face
Downtown Dayton Campus
Bldg 13, Rm 407
Faculty: Grass
Term: Spring 2024
Format: Course meets in person on scheduled days and times.
Note: Must have uniform/supplies on the first day
Course Fee: $160.00
Open Seats: 7
Meets: TH from 4:00PM to 9:20PM
Section: N01
Open Seats: 7
Meets: TH from
4:00PM to 9:20PM
Section: N01