Prerequisite(s): Instructor consent

This course will cover the preparation and artistic presentation of cold cuisine. While using garde manger small tools, students will develop skills in the fundamentals of preparing hot and cold appetizers and hors d’ oeuvres, canapés, lunch and dinner salads, dressings, terrines, galantines, pâtes, and charcuterie, vegetable and fruit carving, garnishes, hot and cold sandwiches, and food decoration. Basics of cold food pantry organization and sanitizing techniques will be covered. Students will be introduced to the artistic production and presentation of buffet arrangements.

This course may be taken 1 time for credit.