Cold Kitchen (CULI 1127)

The student prepares salads, dressings and accompaniments for the daily salad bar. The student also is introduced to the preparation of meat, cheese and fruit platters. Emphasis is placed on work methods, presentation technique and the quality of the finished products.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1127
Credits: 1.0
Length: 25.0 hours
Course outline: view

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