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.
Program Requirement
Culinary Arts, A.A.S.,Culinary Arts Certificate