CULA 123 - Cold Kitchen II

The student will continue to prepare salads and salad dressings in this course. Through lectures, demonstrations, and assignments students will be introduced in the preparation of hot and cold hors d? oeuvres, gelatin salads, mousses, canapes, presentation of various buffet platters, and salad bar setup and presentation. Emphasis will be placed on work method and presentation.

Credits: 1.0
no scheduled sessions