Course Code: 2200
Department: Other
Course Type: Culinary Arts
Course Format: Hybrid
Credits: 3
Course Description
This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d'oeuvres, canapes, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning.
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Prerequisites
HSM-1550, CUL-1100, and CUL-1150.
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Program Requirement
Culinary Arts, A.A.S.,Culinary Arts Certificate