The purpose of this course is to introduce basic information, procedures, and techniques identifiable to contemporary chefs, in understanding and applying garde manger terminology, and the principles of cold food preparation. The proper care and use of tools and the correct preparation, handling, and use of mousses, cold dressings, and charcuterie are explained. Tra- ditional plate presentations and techniques will also be dis- cussed, as well as changes and interpretations of classical preparations to contemporary cooking standards. ServSafe Certification Exam. College level reading, writing and math skills required.