HPMGT 142 - Garde Manger
- Recent Professors
- Dickinson, DonaldBannwarth, Robert
- Recent Semesters
- Fall 2026
- Class Size
- 18 students
- Difficulty
- 5.9Demandingout of 10
- Credits
- 3
- Prerequisite
- HPMGT 1
- Fall 2026 Sections
- View Fall 2026 sections of HPMGT 142
- Transfers To
- Not transferable
- Description
- An introduction to the skills and processes used in the cold food kitchen. Use and maintenance of tools and equipment typical in the pantry and banquet departments. Focused on cold food preparation which includes knife skills, cold sauces, salads, sandwiches, appetizers, hors d'oeuvres, canapés, tray presentations, table setups, and condiments & pickles.
- Usually Held
- Wed 8:00am–2:30pm