CUL 150 — Introduction to Hors d’oeuvres and Appetizers
This course will instruct students in the specialty preparation of hot and cold hors d’oeuvres and appetizers such as: meat and fish satays, spreads, dips, flatbreads, and grilled items, as well as condiments and accompaniments. Special emphasis will be placed on sanitation and safety principles, menu development and platter design and presentation.
Prerequisites: CUL 102