This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a basic cold food display and exhibit an understanding of the cold kitchen and its related terminology.
- Prerequisite: DMA-030 and DRE-098 or ENG-110
- Corequisite: CUL 110, and CUL 110A
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