This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen.” Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, pates, terrines, cured meat, fish as well as basic charcuterie items while focusing on the total utilization of product and sanitation. Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam.

This course is offered on ground with an online component.