COOK223 — Fundamentals of Cold Foods
COOK 223 - Fundamentals of Cold Foods COOK 223 - Fundamentals of Cold Foods Description This course provides theory and practical experience to prepare hors d’oeuvres, salads, dressings and vinaigrettes, sandwiches and a variety of cold appetizers. Topics include mise en place, storage, safe handling, cooking methods, production and service. 3 Credits Time Guidelines The standard instructional time for this course is 60 hours.