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:

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Domestic Fee
554
International Fee
2017.34
Registration Statement
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