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Appetizers and Hors d'oeuvres (CULI 1253)

This segment concentrates on the preparation of modern hot and cold plated appetizers and buffet specialties including pates, terrines and galantines. Also included are the preparation of canapés, hot and cold hors d'oeuvres, and finger foods and the methods of their presentation.


* Note: The CRNs listed below could be restricted to specific program areas.


To register for this course, check the information for your program: