Cold Kitchen 2 (CULI 5098)

The student continues to prepare salads for salad bars. At this level, hors d'oeuvres, gelatin salads and mousses are introduced. The student also learns to prepare a variety of individual meat, fish and fruit platters.

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

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