Sep 07, 2024  
PUBLISHED 2024-2025 Credit Catalog 
    
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PUBLISHED 2024-2025 Credit Catalog

COOK 223 - Fundamentals of Cold Foods

Description
This course provides theory and practical experience to prepare hors d’oeuvres, salads, dressings and vinaigrettes, sandwiches and a variety of cold appetizers. Topics include mise en place, storage, safe handling, cooking methods, production and service.

3 Credits