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

Time Guidelines
The standard instructional time for the day-time course offering is 60 hours.