Take DRE-096 and DMA-030 or ENG-070, RED 070 and MAT-060 or Placement Test Credit Equivalent
Corequisites:
CUL 110
This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.
