Mar 02, 2024  
PUBLISHED 2021-2022 Credit Catalog 
PUBLISHED 2021-2022 Credit Catalog [ARCHIVED CATALOG]

COOK 223 - Fundamentals of Cold Foods

Course Description:
This course provides the tools, theory and practical experience to prepare hors d’oeuvres, salads, sandwiches and a variety of cold food dishes. Topics include mise en place, storage, safe handling, cooking methods, production and service.

3 Credits

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