Recent SemestersFall 2026, Summer 2026, Spring 2026Class Size18–24 studentsCredits1PrerequisiteCACM 133A with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis laboratory course builds on skills previously learned while the student studies traditional upscale pantry preparation. Topics include sandwiches, hot & cold appetizers, amuse bouche, hors d'oeuvres, sushi, canapes, carving and cold soup. Artistic display centerpieces and culinary showpieces are emphasized for buffet presentations. Small and large-scale preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.Usually HeldMon Tue 7:30am–1:20pm, Wed Thu 2:35pm–7:00pm 