In this course, students are introduced to the classical food preparation of the cold food kitchen, presentation and design of platters and a center showpiece. Students will explore the history of cold food production and identify methods related to preparing food items served cold. Applying advanced culinary techniques, sanitation practices in preparing a variety of classical cold foods, and modernized presentation will be emphasized. The title of this course was previously Advanced Kitchen Operations: Garde Manger.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 120 and CUL 121, minimum grade "C"
Swipe left to see full chart