Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCreditsNot publishedPrerequisiteCUL-150 (with a grade of C or better). Transfers ToNot transferableDescriptionThis course provides students with the skills and knowledge of the organization, equipment, and responsibilities of the cold kitchen. Students are introduced to and prepare cold hors d'oeuvres, appetizers, sandwiches, salads, smoked items, cured items, and basic charcuterie items. Utilization of entire products and preservation techniques are discussed and practiced. Reception foods and buffet arrangements are introduced. Students will create and execute a buffet display as well as be examined in written form to demonstrate proficiency. 