Course focus is on cold food preparation and presentation in buffet and catering applications. Includes appetizers, hors d'oeuvres, canapes, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning. Meets concurrently with credit course CUL-2200. Prerequisite: CUL-715: Food Production 2.
Continuing Education Level
Continuing Ed - Open Classes