This course is designed to further students’ knowledge in basic cold food preparation techniques and pantry production. Topics include pates, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate show pieces.
- Prerequisite: CUL 110, CUL 140, CUL 170 and CUL 240
- Corequisite: None
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