Catalog Number
10316138
Credits
3.00
Description

In this course, students will learn to prepare cold soups, cold sauces, cheese platters, charcuterie boards, pâtés and terrines, as well as salads and decorative fruit and vegetable displays. Prerequisite: Introduction to Food Production 10316125, Introduction to Foodservice 10316128, and Sanitation for Food Service Operations 10316112

Requirements
012549

Prerequisite: Introduction to Food Production 10316125, Introduction to Foodservice 10316128, and Sanitation for Food Service Operations 10316112

No upcoming class results