COOK 223 - Cold Kitchen

Course Description:
Practical Preparation and production techniques to produce attractive and nutritious salads, sandwiches, meat, fish, vegetables and fruit plates. Appetizers, hors d’oeuvres, garnishes and cold sauces. Theory Product knowledge plus storage, cleaning and cutting processes to maximize the potential of fresh, perishable items. Terminology is emphasized.

3 Credits

© 2015 - 2020, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.