Students learn three main focuses of the cold kitchen: reception food, Âà la carte appetizers, and grand buffet arrangements. Students learn to prepare canapes, hot and cold hors d'oeuvres, appetizers, pates, galantines, terrines, and salads. Curing and smoking techniques for seafood and poultry items are practiced. Modern decorating and food arranging techniques for practical and show purposes are emphasized. Students learn techniques on how to sculpt centerpieces using various mediums and techniques.
Prerequisites: FSS 1246C, FSS 2204C