|
PUBLISHED 2019-2020 Credit Catalog [ARCHIVED CATALOG]
|
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:
© 2015-2018, Southern Alberta Institute of Technology (SAIT). All Rights Reserved. Domestic Fee 554 International Fee 2017.34 Registration Statement View course dates and times.
|
|