FSS2248C Garde Manger - Cold Kitchen (AS)

Prerequisite: FSS1221C (with a grade of C or higher)

Students learn how to work in the cold kitchen. Preparation of cold food, cut fruit, salad plate and platter presentation techniques are instructed. Cold a la carte appetizers, canapes and grand buffet arrangements are performed. Understand why cold food menus are important and evaluate basic cold kitchen menu planning tactics.