Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits3PrerequisiteCLN ART 123; Co: CLN ART 134, 136 Transfers ToCSUDescriptionIntroduction to the preparation of canapes, hot and cold hor's d'voeuvre, appetizers, pates, galantines, terrines, ballotines, and mousse. Curing and smoking techniques for meats, seafood, and poultry items are practiced. Modern ways of decorating and arranging food platters for practical and show purposes are shown. Fruit, vegetables, tallow, salt and ice Carving techniques, and center pieces will be prepared. 