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Apr 29, 2024
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CUA 131 - Pantry & Salads2 credits Introduction to modern and traditional techniques in the preparation of cold entrees, pates, terrines, hors d’oeuvres, homemade sausage, and cold appetizers. Students plan, organize, and set up buffets. This course also concentrates on the practical techniques of platter design and plate presentations. Students will prepare entr‚e salads. Corequisite: CUA 131L. [S]
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