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Course Description

This course introduces students to basic cold food preparation techniques and pantry production.

Learner Outcomes

In this course, students will learn: 

  • How to prepare salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces and related food items.
  • Display and present food items.
  • Cold kitchen and related terminology.

Notes

Student will need a hat, apron/smock, slip resistant closed toe shoes.
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