Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCreditsNot publishedPrerequisiteCULAR 20 and CULAR 90 . Transfers ToNot transferableDescriptionThis course provides students with skills and knowledge of the organization, equipment and responsibilities of the "cold kitchen". Cold hors d’oeuvres, sandwiches, salads, and basic charcuterie items are taught. Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam. Note: Proof of TB clearance is required on the first day of class. 